Recipe

Mango fish parcels

These beautiful steamed fish parcels are cooked with sweet mango chutney and fresh vegetables to create a quick, fragrant seafood dish in no time at all.

Nov 29, 2014 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Mango fish parcels
  • 4 banana leaves (see tip)
  • 125 gram green beans, trimmed, blanched
  • 1 red capsicum, seeded, cut into 1cm slices
  • 4 thick fish fillets
  • 1/2 cup (110g) mango chutney
  • 1/3 cup (80ml) coconut cream
  • 1/4 cup coriander leaves
  • steamed basmati rice, to serve

Method

Mango fish parcels
  • 1
    Preheat a barbecue plate to medium. Place banana leaves or foil on bench.
  • 2
    Top each with a layer of beans and capsicum. Place fish on top. Spread with chutney. Drizzle with coconut cream.
  • 3
    Fold banana leaf or foil to enclose fish (if using leaves, secure with toothpicks or skewers).
  • 4
    Cook fish parcels 10-15 minutes, until fish flakes easily with a fork. Unwrap parcel and slide fish and vegetables onto plates. Top with coriander. Serve with rice.

Notes

If banana leaves are unavailable, use four 20 cm x 20 cm pieces of foil instead. Use any fish fillet you prefer, such as kingfish or snapper. You can bake these parcels at 180°C for 15-20 minutes.

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