These fragrant fish & green tea noodle parcels are the perfect meal to whip up on a slow Saturday.
Ingredients
- 125 g butter, softened
- 2 cloves garlic, crushed
- ½ cup finely chopped fresh
- coriander leaves
- 2 tsp fish sauce
- 2 fresh lime leaves, chopped finely
- 150 g green tea soba noodles
- 1 bunch Chinese broccoli (500 g),
- trimmed, cut into 10 cm lengths
- 100 g fresh shiitake mushrooms,
- sliced thinly
- 4 × 150 g firm skinless boneless white
- fish fillets
- 100 g sugar snap peas, shredded
Instructions
- Preheat the oven to 180°C/160°C fan.
- Combine butter, garlic, coriander, fish sauce and lime leaf in a small bowl. Place on a sheet of baking paper; form into a log shape. Roll up, twisting ends; place in freezer to firm.
- Meanwhile, cook noodles in a large saucepan of boiling water for 2 min or until tender; drain well. Cut thick broccoli stems in half lengthways.
- Place four 50 cm-long foil sheets on a work surface. Top each with a sheet of baking paper. Divide noodles evenly among sheets; top evenly with broccoli, mushrooms, fish fillets and snap peas. Cut butter into thin slices. Arrange half the butter slices over fish; season. Wrap up parcels securely to enclose vegetables and fish, folding in sides.
- Place parcels on a large oven tray; bake for 20 min or until fish is cooked through.
- Open fish parcels; top evenly with remaining butter slices. Serve topped with thinly sliced seeded fresh long red chilli and julienned green onion, if you like.
ALSO SEE:
Sticky soy pork belly with greens
Featured Image: W&H
