Thai fish parcels
Serves 2, Preparation time: 10 minutes, Cooking time: 25 minutes.
YOU WILL NEED
2 fillets of hake
A thumb-sized piece of ginger
1 clove of garlic
4 spring onions
1 red chilli
1 head of broccoli
2 tablespoons of teriyaki sauce
125g of rice
Some lettuce leaves, a tomato and spring onion cucumber -- optional
Some coriander leaves
You will need from your cupboard
Freshly ground black pepper
2 tablespoons of soy sauce
2 large sheets of tin foil
To start: get out all of the ingredients (including salad ingredients) and equipment -- chopping board, good knife, measuring spoons, garlic crusher, grater and a large bowl for waste.
Preheat the oven to 200°C/ 400°F/gas mark 6.
Place a hake fillet in the centre of each of the large sheets of tin foil and turn right up at the edges, so when you add the sauces and lime juice it won't leak.
Season the fillets with freshly ground black pepper, there is no need for salt as the soy sauce is quite salty.
Grate about ¼ to ½ of a thumb-sized piece of ginger and crush the garlic. Divide between the two parcels, rubbing it into the hake fillets.
Top the spring onions, peel the outer layer, wash and chop. Wash, halve and deseed the red chilli, slice and dice.
Divide the spring onion and chilli (using the chilli to your taste, it can be quite hot if you use all of the chilli) between the parcels.
Wash the sugar snaps, wash the broccoli florets and divide between the two parcels.
Cut the lime in four quarters. Squeeze the juice of one ¼ over each of the fillets. Pour one tablespoon of soy sauce and one tablespoon of teriyaki over each fillet.
Pull the foil edges together and fold over to seal the parcel. Follow the same steps with the second foil parcel.
Place both parcels on to a baking tray. Place into the preheated oven for about 20 minutes.
When the hake has been in the oven about 5 minutes, start on the rice.
Add about 160ml of water to a pot with the rice, cover with a lid and bring to the boil. Reduce the temperature right down and cook with lid on for about ten minutes.
While the rice and hake parcels are cooking, make a start on the salad.
Wash some of lettuce leaves, dry and chop, wash and cut up a tomato and a spring onion. Cut a piece of cucumber; peel (optional), slice and dice.
Place the lettuce, tomato, cucumber and spring onion into a bowl.
Once cooked, divide the rice between two plates. Place the hake on the bed of rice and pour the juice and vegetables from the parcels on top.
Serve with fresh salad and the remaining lime wedges and sprinkle over some coriander leaves.