Makrut lime and red curry fish parcels

www.womensweeklyfood.com.au
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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 2

Makrut lime and red curry fish parcels

Ingredients

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Instructions

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Step 1

Combine paste, lime leaves, coriander roots and stems, and half the chilli in a small bowl. Rub fish fillets with mixture; cover, refrigerate for 1 hour or overnight.

Step 2

Preheat oven to 220°C.

Step 3

Place kumara in a small saucepan, cover with cold water; bring to the boil, simmer, uncovered, for 5 minutes or until just tender, drain.

Step 4

Cut two pieces of foil 50cm x 30cm; place on work surface, shiny-side up. Lay two 48cm x 30cm pieces of baking paper over foil.

Step 5

Divide kumara and fish mixture between paper, drizzle with juice. Fold foil over to completely enclose fish and kumara.

Step 6

Place fish parcels on a large baking tray. Bake parcels for 15 minutes or until fish is cooked through. Discard coriander roots and stems.

Step 7

Meanwhile, rinse and drain quinoa well. Place in a small saucepan, cover with water; bring to the boil, boil for 10 minutes or until tender, drain.

Step 8

Serve fish with quinoa; top with coconut milk, remaining chilli and coriander leaves.

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