Fragrant fish parcels

I got this recipe from Bill Grangers Every Day cookbook. It was delicious.

Fragrant fish parcels

Serves 4

4 x 150g (5 ½oz) firm white fish fillets (such as cod, snapper or ling)

80ml (2 ½ fl oz/ \u2153 cup) coconut milk

2 tsp lime juice

2 tsp fish sauce

1 tsp soft brown sugar

1 lemon grass stem, bruised and thinly sliced

2 makrut (kaffir lime) leaves, centre veins removed, very thinly sliced

Small handful fresh coriander leaves

Small handful fresh Thai basil leaves


To serve: lime wedges

Preheat a barbecue or chargrill plate to hot. Put each fish fillet on a 30cm piece of foil.

Mix together the coconut milk, lime juice, fish sauce and sugar and spoon over the fish. Scatter the lemon grass, makrut leaves, coriander and Thai basil over.

Fold in the sides of the foil to make parcels. Cook for 5-10 minutes - the fish should be just cooked through. Serve with lime wedges.

Yummo! I had to take the photo really quickly because it smelt so good it was driving Barking nuts.