recipes
Thai Red Curry Fish Parcels
Fish steaks topped with fragrant ingredients and cooked in a paper parcel.
serves 4
10 min
ingredients
| 400g packet frozen Birds Eye Cape Hake Fish Steaks 4 x 20cm x 10cm sheets baking paper 1 tablespoon red curry paste 4 slices lime 1/4 cup chopped fresh coriander Steamed rice for serving |
instructions
step 1
Place one frozen Birds Eye Cape Hake Fish Steak onto each sheet of paper and spread fish with curry paste, add a slice of lime and coriander leaves.
step 2
Wrap paper around the fish enclosing to form a parcel and bake in a preheated oven at 200 °C for 25 minutes. Serve cooked fish with steamed rice.
recipe tip
For a hotter curry taste, substitute green curry for the red.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 422kJ (101Cal) | 346kJ (83Cal) |
| Protein | 17.4g | 14.3g |
| Fat - Total | 2.9g | 2.4g |
| - Saturated | 0.5g | 0.4g |
| Carbohydrate | 1.6g | 1.3g |
| - Sugars | 1.4g | 1.1g |
| Dietary Fibre | 1.0g | 0.8g |
| Sodium | 433mg | 355mg |
| Potassium | 84mg | 69mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Thai Red Curry Fish Parcels
Thai Red Curry Fish Parcels
Fish steaks topped with fragrant ingredients and cooked in a paper parcel.
ingredients
400g packet frozen Birds Eye Cape Hake Fish Steaks
4 x 20cm x 10cm sheets baking paper
1 tablespoon red curry paste
4 slices lime
1/4 cup chopped fresh coriander
Steamed rice for serving
instructions
step 1
Place one frozen Birds Eye Cape Hake Fish Steak onto each sheet of paper and spread fish with curry paste, add a slice of lime and coriander leaves.
step 2
Wrap paper around the fish enclosing to form a parcel and bake in a preheated oven at 200 °C for 25 minutes. Serve cooked fish with steamed rice.
serves 4 10 min recipe tip
For a hotter curry taste, substitute green curry for the red.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au