Recipe

Ginger and kaffir lime perch parcels

Ginger and kaffir lime perch parcels

Jul 06, 2016 1:30am
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Ginger and kaffir lime perch parcels
  • 4 x 180g ocean perch fillets
  • 3 green onions, sliced thinly
  • 5 centimetre piece fresh ginger (25g), sliced thinly
  • 4 fresh kaffir lime leaves, shredded finely
  • 2 teaspoon sesame oil

Method

Ginger and kaffir lime perch parcels
  • 1
    Preheat oven to 180°C (160°C fan-forced).
  • 2
    Place each fillet on large square of oiled foil or baking paper; top each with onion, ginger and lime leaves, drizzle with oil. Gather corners together; fold to enclose.
  • 3
    Place parcels on oven trays; cook about 15 minutes or until fish is cooked through.
  • 4
    Remove fish from parcel, discard topping from fish. Serve with wedges of lime and steamed jasmine rice, if desired.

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