Fish parcels

Tamara West

Leafy greens are your friend. They are full of goodness and incredibly versatile, so add and them in wherever you can, like in these fish parcels.

Ingredients

1 bunch	Silverbeet
1	Garlic clove
1 tsp	Salt
1 knob	Ginger, small
2	Kaffir lime leaves
3	Chillies, small, hot
1	Lemon, zest of
1 handful	Coriander, stalk
½ can	Coconut cream
½	Lemons, juice of
3	Fish fillets, large, cut into finger-sized pieces, I used monkfish (Main)
1	Tomato, sliced
1	Onion, finely sliced
1 sprig	Fresh coriander

Directions

1. Remove the leaves from the silverbeet. Discard the stems and steam the leaves until just wilted. Roll leaves in a clean tea towel and cool in fridge for 15 minutes.
2. Crush in a mortar and pestle (or blitz in food processor) the garlic, salt, ginger, kaffir lime leaves, chillies, lemon zest and coriander stalks to form a smooth curry paste.
3. Mix paste with coconut cream and lemon juice. Add fish fillets. Marinate in fridge for 30 minutes.
4. To make parcels, spread out the silverbeet leaves, add fish fillets, a slice of tomato, a few finely sliced onions, a sprig of coriander leaves and some salt and pepper and wrap into tight parcels.
5. Bake or steam parcels for 5-10 minutes until just cooked through (add a small amount of marinade to the baking dish to prevent them sticking to the bottom).