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Steamed Fish Parcels

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Steamed Fish Parcels

A lovely coastal dish with tropical flavours of coconut and zesty lemon, that is one of our most popular recipes. You can use any fleshy fish that is in season - this delightful dish is light and but bursting with sweet and spicy flavours.

Serves: 4 people
Preparation time: 5 mins
Cooking Time: 20 mins
Difficulty: Moderate

Spiciness

Mild

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This recipe features

Ingredients

  • 4 cod steaks, estimate 150g (5 oz) per person
  • 2 tablespoons thick natural yoghurt (greek yoghurt)
  • 2 tablespoons Patak’s Korma Paste
  • 1 tablespoon fresh coriander
  • 1 teaspoon honey
  • juice of 1 lemon, cut into 4 wedges
  • good pinch of black pepper
  • fresh chopped coriander, to garnish

Methods

  1. In a bowl mix together the yoghurt, coriander, honey and Patak’s Korma Paste. Season with black pepper to taste. Rub the marinade over the fish and leave to marinade for 30 minutes, if you have time.
  2. Cut 4 pieces of foil into squares, about 20 cm x 20 cm (8 inches x 8 inches). Remove the cod fillets from the marinade and lay one fillet in the centre of the foil square.
  3. Carefully wrap and seal the parcels so no marinade can escape. Repeat until all the parcels are complete. Place in a preheated oven (200°C / 400°F / gas 6) for 20 minutes or cook to your liking. It tastes best when the cod is just cooked through in the middle.
  4. Serve garnished with a wedge of lemon, and sprinkled with fresh coriander.

Complement this dish with these products:

Plain Chapattis

Brinjal Pickle



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