Sweet Chili Fish Parcels - cooking recipe

Ingredients

1 lb baby pak choy, quartered lengthwise
1 None small carrot, cut into matchsticks
1/2 None red bell pepper, deseeded, thinly sliced
4 None firm white fish fillets (5.25 oz each)
1/3 cup sweet chili sauce
2 tbsp oyster sauce
1/2 tsp sesame oil
1/4 cup fresh ginger, cut into matchsticks
2 oz jasmine or long-grain white rice
1 cup coconut milk + 2 tbsp
None None fresh cilantro, to garnish

Preparation

Preheat oven to 350\u00b0F. Line 4 large pieces of foil with parchment paper. Distribute pak choy, carrot, pepper and fish between each piece of paper. Combine chili sauce, oyster sauce and sesame oil then drizzle over fish. Top with ginger then fold each into a parcel. Place, seam-side down, on a baking tray and bake for 20-25 mins or until fish is cooked through.
Meanwhile, place rice in a medium saucepan. Rinse under cold water until water runs clear then drain. Add coconut milk and 1 2/3 cups water, cover and bring to a boil. Cook for 10-12 mins or until liquid is almost absorbed. Remove from heat and let stand 5 mins. Fluff rice with a fork to separate grains. Remove fish from parcels and serve with rice. Garnish with fresh cilantro.