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Ingredients

60ml (1/4 cup) sweet chilli sauce
2 tablespoons fresh lime juice
1 teaspoon fish sauce
1 teaspoon finely grated fresh ginger
1 garlic clove, crushed
4 (about 150g each) white fish fillets
1 red capsicum, halved, seeded, thinly sliced
3 shallots, trimmed, thinly sliced diagonally
1/2 cup fresh coriander leaves
Fresh coriander sprigs, to serve
Steamed jasmine rice, to serve
Steamed green round beans, to serve

Method

Step 1 Preheat oven to 200°C. Cut four 40cm-long pieces of non-stick baking paper.
Step 2 Combine sweet chilli sauce, lime juice, fish sauce, ginger and garlic in a small jug.
Step 3 Divide fish fillets among the centres of the paper. Top with the sweet chilli sauce mixture, capsicum, shallot and coriander leaves. Bring the 2 long sides of the paper together and fold over twice. Fold the ends over to enclose the filling. Place parcels on a large baking tray and bake for 10 minutes or until the fish flakes when tested with a fork.
Step 4 Top the fish with coriander sprigs. Serve with rice and green beans.

Fish pockets

How to make Fish pockets

Ingredients

Method