Baked Fish And Thai Vegetable Parcels - cooking recipe

Ingredients

1 tablespoon olive oil
1 red onion, sliced
4 tablespoons red curry paste (or to taste)
2 carrots, cut into strips
1 cup baby corn
1 cup snow peas, trimmed and cut in half
1 cup asian mushroom (optional)
1 red capsicum, sliced
1/2 cup coriander leaves
4 tablespoons lime juice
4 red snapper fillets (or similar fish)
salt and pepper (optional)

Preparation

Preheat oven to 180\u00b0C.
Heat a wok over a high heat.
Add the olive oil, onion and carrots.
Stir through the curry paste and toss in remaining vegetables.
Cook for 2- 3 minutes until vegetables begin to soften.
Lay out 4 double pieces of foil, each about 25cm.
Place a quarter of the vegetables into the centre of each square, discarding most of the juices from the wok (if there are any).
Top each with a piece of fish, drizzle on the lime juice (one tablespoon per pack) and lightly season with salt and pepper.
Fold and seal tightly.
Place on a baking tray (or on a BBQ with a lid) and bake for 10- 15 minutes (depending on the thickness of the fish) or until fish is just cooked through.
Serve with fresh coriander leaves and steamed jasmine rice.