Fragrant coconut baked fish with rice & vegetables

Name: Fragrant coconut baked fish with rice & vegetables
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 180 g packs Mediterranean sea bass or sea bream fillets; 75 g pack Cooks’ Ingredients Thai Herb Kit; 160 ml can Duchy Organic Coconut Cream; 250 g packs sticky rice; 2 tbsp vegetable oil; 210 g packs sweet and tender vegetable stir fry; 2 tbsp oyster sauce

Cooking this fast, fragrant fish in a parcel concentrates the flavours, and makes washing-up a doddle.

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8 plant varieties

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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2 x 180g packs Mediterranean sea bass or sea bream fillets
75g pack Cooks’ Ingredients Thai Herb Kit
160ml can Duchy Organic Coconut Cream
2 x 250g packs sticky rice
2 tbsp vegetable oil
2 x 210g packs sweet and tender vegetable stir fry
2 tbsp oyster sauce

Preheat the oven to 220ºC, gas mark 7. Cut each fish fillet in 2 horizontally. Place 2 pieces side by side on 4 sheets of baking parchment each 30x40cm. Using the herb kit, top each with a lime leaf, some thinly sliced peeled ginger, garlic and red chilli, some sliced lemongrass, and most of the coriander leaves. Spoon over the coconut cream. Season well.
Fold the paper over to make tight parcels. Bake on a large baking tray for 12-14 minutes, until the fish is opaque and flakes easily.
Heat the rice and stir fry the vegetables with the oil according to pack instructions for each. Finish the veg with oyster sauce and the Thai basil leaves from the herb pack.
Open the parcels on plates, then add the vegetables and rice alongside. Scatter with the reserved coriander and serve, discarding the ginger and lemongrass as you go.