Makrut lime and red curry fish parcels
These makrut lime and red curry fish parcels are a quick and delicious way to spice up your midweek dinner rotations.
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.womensweeklyfood.com.au.
Cooking tools:
- Mixing bowl
- Refrigerator
- Oven
- Saucepan
- Colander
- Aluminum foil
- Parchment paper
- Kitchen shears
- Baking sheet
- Fine-mesh sieve
- Serving platter
- Chef's knife
- Stove
- Pot
Ingredients
- 2 teaspoons red curry paste
- 4 shredded makrut lime leaves
- 2 coriander roots (cilantro) with 1cm of stem, bruised
- 1 fresh long red chilli, sliced finely
- 2 x 200g firm boneless white fish fillets, skin on
- 1 small kumara (250g), cut into 1cm thick slices
- 2 teaspoons lime juice
- 2 tablespoons red quinoa
- 2 teaspoons light coconut milk
- 2 tablespoons fresh coriander (cilantro) leaves
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