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Ingredients
Parcels
- 3 50 g bundles mung bean noodles (or rice vermicelli) or rice vermicelli
- 2 Tbsp sweet chilli sauce
- 2 tsp coconut aminos
- 1 cup fresh spinach
- 1 cup snowpeas (mange-touts) halved on the diagonal
- 1 red capsicum (pepper) thinly sliced
- 4 button mushrooms large, thinly sliced
- 2 green onions (eschallots, shallots) thinly sliced, (use the white part for the parcels, and set the green part aside to garnish)
- 500 g fish fillets divided into 4 portions
- 2 cloves garlic finely chopped
- 2 tsp fresh ginger grated
Sauce
- 1 tsp olive oil
- 4 cloves garlic finely chopped
- 2 tsp fresh ginger grated
- 1 Tbsp coconut aminos
- 2 Tbsp sweet chilli sauce
- 1/2 tsp dried chilli flakes optional
- 1 cup coconut milk
- 1 lime juiced and zested
Garnish
- 1/4 fresh coriander (cilantro) roughly chopped
Ingredients
Parcels
Sauce
Garnish
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Instructions
- Soften the noodles in a bowl with boiling water until just soft enough that you can separate them.
- Lay out 4 large squares of baking paper on the bench.
- Divide the soften noodles between the 4 pieces of paper.
- Drizzle the noodles with sweet chilli sauce & coconut aminos.
- Layer the spinach, snowpeas, capsicum, mushroom and whites of the green onions on top of the noodles.
- Place a piece of fish on top of each pile of vegetables.
- Sprinkle the garlic and ginger over the fish pieces.
- Wrap the parcels and place them on an oven tray.
- Bake at 180oC for 35 minutes.
- Serve garnished with lime zest, the greens of the green onions and the fresh coriander.
Sauce
- In a small pot, fry the garlic and ginger over medium to low heat for 1 minute.
- Add the coconut aminos, sweet chilli sauce, chilli flakes and coconut milk, and simmer for 10 minutes.
- Just before serving, add the lime juice and stir thoroughly.