Steamed Fish Fillets with Pineapple, Ginger & Coriander
(from iGekkie’s recipe box)
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4 people
Categories: Steam
Ingredients
- 4 pineapple rings, (2 cm thick) 4 x 200 g white fish fillets (e.g. ling, barramundi or blue eye trevalla)
- 4 tablespoons coriander leaves, coarsely chopped
- 1 tablespoon ginger, julienned
- 4 tablespoons sweet chilli sauce
- 4 teaspoons soy sauce coriander leaves, extra, to serve
- 4 large squares aluminium foil (approx. 20 cm each)
- 4 squares baking paper (approx. 45 cm each)
Directions
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Pre-heat oven to 200°C. Cut aluminium foil and baking paper squares. Place baking paper squares on top of foil squares.
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Place pineapple ring in centre of baking paper.
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Top with fish and sprinkle with ginger and coriander. Combine sweet chilli sauce and soy sauce in a small bowl and drizzle over fish.
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Fold ends of each square around fish to form a parcel. Place parcels on a baking tray in oven for 6-8 minutes.
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Discard foil. Arrange fish on serving plates with steamed rice and extra coriander.