Salmon In A Parcel Recipe | Rick Stein
Watch Rick and Jack cook a gem from Rick's Indian travels - salmon in a parcel. A simple fillet of salmon with some classic flavours like ginger, chilli and coriander kept wonderfully moist by baking it in a parcel. Great theatre when the parcel is cut open at the table.
Happy cooking.
15 minute Foil Baked Garlic Butter White Fish
Full Recipe Here ????
INGREDIENTS
2 (6 ounce) (2 (170g)) tilapia fillets , or any white fish (12 oz. or 340g total)
6-8 asparagus sprigs , cut into thirds
1 medium zucchini , (or other summer squash) sliced
Kosher salt , to taste
Freshly ground black pepper , to taste
2 Tablespoons (30 ml) butter , melted
2 cloves garlic , minced
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) dried or fresh thyme or oregano or mix of both
1/2 teaspoon (2.5 ml) dried dill or 1 teaspoon (5ml fresh chopped dill), optional
1 medium lemon , cut into wedges
Fresh minced parsley , for topping
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How to make fish parcels
If you want beautifully cooked fish and minimal mess, package it up in a neat little parcel.
More recipes from taste.com.au:
1. Teriyaki fish parcels:
2. Mexican fish parcels with rice and beans:
3. Italian fish parcels:
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Silver Fish Parcels | Amalfi
Gennaro has another recipe for you from the Amalfi Coast - this time it's a white fish fillet with a herb breadcrumb and smoked mozzarella filling, all wrapped up in a lemon leaf parcel.
Bellissimo!
Garlic Fish Parcels | गार्लिक फिश पार्सल | Steamed Fish | Fish Recipes | Sanjeev Kapoor Khazana
Fish fillets wrapped in parchment paper or foil along with veggies and fun flavours of garlic, make up amazing garlic fish parcels, which will become your top favourite in no time.
GARLIC FISH PARCELS
Ingredients
8-10 garlic cloves
2 medium Indian salmon (rawas) fillets, cut into 4 pieces each
3 cups boiled rice vermicelli
1medium carrot, peeled, and cut into thin strips
1 medium English cucumber, cut into thin strips
2 spring onion bulbs, finely chopped
4 tbsps finely chopped spring onion greens
Salt to taste
Black pepper powder to taste
2 tbsps sweet chilli sauce
Salt to taste
White pepper powder to taste
1 lemon, cut into half
8 rectangular pieces of banana leaves, 3” x 6” each
3-4 fresh red chillies, diagonally sliced
2-3 tbsps oil
20-25 coriander stems
2 inch ginger, roughly chopped
½ cup fresh coriander leaves
Method
1. To make the salad, combine together boiled rice vermicelli, carrot, English cucumber, spring onion bulbs, spring onion greens, salt, black pepper powder, and sweet chilli sauce in a large bowl. Refrigerate this mixture for 1 hour.
2. Take the fish pieces in a wide bowl. Add salt, white pepper powder, and squeeze the juice of lemon. Apply the mixture well on all the fish pieces. Set aside for 5-10 minutes.
3. Lightly roast the banana leaves over direct flame for a few seconds.
4. To make the spice mixture, put the coriander stems in a chopper, add garlic, ginger, and coriander leaves and coarsely chop them.
5. Place a banana leaf on a worktop, add a spoonful of the spice mixture in the centre, place a fish piece over it. Add another spoonful of the spice mixture and spread it lightly over the fish. Sprinkle a few red chillies and wrap the banana leaf into a parcel.
6. Heat oil in a non-stick shallow pan. Place the parcels on it and cook on medium heat for 2-3 minutes on each side.
7. Place the parcels on a serving plate, open the parcel, and serve hot with the prepared salad.
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5-ingredient Asian Fish Parcels | Tesco Food
You need just five ingredients for this quick Asian fish parcels recipe with veg, rice and a spicy dressing, perfect for an easy and healthy midweek meal.
See recipe below:
Serves 4
Ingredients:
320g pack edamame & vegetable stir fry mix
2 pak choi
4 frozen hake fillets
1 tbsp Tesco Finest soy, chilli & ginger dressing
2 packs of microwaveable wholegrain rice
1. Preheat the oven to gas 6, 200°C, fan 180°C. Lay 4 large squares of foil on a work surface and top with 4 squares of baking paper. Divide a 320g pack Edamame & Vegetable Stir Fry Mix (or Edamame & Tenderstem Stir Fry) between them.
2. Add 2 Pak Choi, leaves separated and halved lengthways, and sprinkle each parcel with 1 tbsp water. Top with 4 frozen Hake Fillets and drizzle 1 tbsp Tesco Finest Soy, Chilli & Ginger Dressing over each.
3. Wrap up into parcels and transfer to a baking tray. Bake for 25-30 mins until the fish is cooked through. Meanwhile, heat 2 packs of microwaveable Wholegrain Rice to pack instructions.
4. Open the parcels and drizzle 1 tbsp dressing over each. Serve with the rice.
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