Coconut Fish Parcels with Mango Salsa

Name: Coconut Fish Parcels with Mango Salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 150 g (5½ oz) caster sugar; 150 ml 5 fl oz) rice vinegar; 2 tsp red chilli flakes; juice 1 lime; 4 tsp yellow or red curry paste; 4 tsp fish sauce; 100 ml (3½ fl oz) coconut cream; 4 tbsp toasted coconut; 4 thick chunky fish fillets (200 g/7 oz each); 8 sheets foil or 4 large (25 cm/ 10 inch) squares of banana leaf, for wrapping; small handful chopped coriander (cilantro); 3 small shallots, sliced; 2 small ripe but firm mangoes, diced; 1 tbsp fish sauce; lime wedges and coriander (cilantro), to serve

Preparation info

Serves
4

Difficulty
Medium
Ready in
30 min

Appears in

My Asian Kitchen

By Jennifer Joyce

Published 2018

About

Thai pastes and chilli jams are an easy cheat for throwing together a quick dinner. Yellow curry paste has a tremendous tangy lemongrass flavour and puts the oomph into these fish parcels. Tom yum paste, nam prik or red curry paste can also be used. I like the Mae Ploy brand. Steam up some fresh green vegetables and rice to make this a more substantial meal.

Ingredients

Method

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