Coconut Ginger Fish Parcels: Easy Recipe - Better Homes & Gardens Australia
Enjoy a savory treat of coconut ginger fish parcels, baked and paired elegantly with sesame-infused pak choy, perfect for a healthy dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Ingredients
- 1 bunch coriander, leaves picked
- 1 clove garlic
- Juice of 2 lemons
- 2cm piece ginger, roughly chopped
- 2 long green chillies, roughly chopped
- 100g desiccated coconut
- 1 tsp ground cumin
- Sea-salt flakes and freshly ground black pepper, to season
- 2 Tbsp butter, softened
- 4 x 150g skinless boneless blue-eye trevalla fillets
- 8 baby pak choy, quartered
- 1 tsp sesame oil
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