Thai Fish Packets with Baby Bok Choy
Active time: 15min Total time: 35min Servings: 4 Recipe from: Realplans.com
Image thanks to Realplans.com
Why?
Auto-immune friendly
Good for brain with Omega-3
Packed with vitamins and minerals
Full of anitoxidants
Anti-inflammatory
Source of healthy fats
Light and easy meal to prepare
Ingredients:
8 baby bok choy
680 g firm white fish
2 teaspoons lemongrass
2 teaspoons cilantro
2 teaspoons fresh ginger
1 lime
4 tablespoons coconut oil
2 tablespoons fish sauce
How to prepare
Quarter the baby bok choy lengthwise.
Preheat the oven to 200C.
Cut fish into individual serving portions. Cut large squares of parchment paper for each serving of fish. Place baby bok choy in the center of each square and top with a piece of fish.
Finely chop the lemongrass and cilantro. Finely grate the ginger. Zest the lime and slice into wedges.
Using clean fingers combine fish sauce, lemongrass, ginger, lime zest, and cilantro; spread evenly over fish. Top each packet with a tablespoon of coconut oil.
Fold up parchment paper to make a sealed parcel: With the square sheet in front of you, bring the top and bottom edges together and fold over several times. Then fold each remaining side up to make a neat, tight packet.
Bake for 20 minutes until an internal temperature of 62C is reached. Use a pair of kitchen scissors to cut open the packets, taking care to avoid burns from escaping steam.
Serve with a wedge of lime.
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