Best 2 Sweet Chilli Fish Parcels Recipes

Prepare to embark on a culinary adventure as we delve into the world of "Sweet Chilli Fish Parcels," a dish that tantalizes taste buds with its harmonious blend of sweet and spicy flavors. This ultimate guide will unveil the secrets behind creating these delectable parcels, ensuring that every bite is a symphony of taste. Get ready to explore a variety of recipes, each offering a unique take on this classic dish, and discover the perfect recipe to suit your palate.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET CHILLI FISH PARCELS

Sweet Chilli Fish Parcels image

I love doing food as parcels as I feel it really locks in the flavours and this one looked inviting in Recipes+ DIY - use salmon instead of white fish (which would be my preference)

Provided by ImPat

Categories Weeknight

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup sweet chili sauce
2 tablespoons oyster sauce
1 1/2 teaspoons sesame oil
1 bunch bok choy (400 grams baby quartered lengthwise)
1 carrot (small cut into matchsticks)
1/2 capsicum (red medium thinly sliced)
4 (150 g) fish fillets (firm white)
1 1/4 cups jasmine rice (or long grain white)
270 ml coconut milk
coriander (sprigs to serve)

Steps:

Preheat oven to 180C (160C fan forced).
Tear off 4 pieces of foil about 40cm long and place on a flat work surface and top each piece with a piece of baking paper.
Combine chilli sauce, oyster sauce and sesame oil in a small jug.
At centre of each piece of paper, place a quarter of the bok choy, carrot and capsicum and top with the fish and then drizzle with sauce mixture and then top with the ginger and fold to make a parcel.
Place seam side down on a baking tray and bake for 20 to 25 minutes or until cooked (fish will flake when tested with a fork).
Place rice in a medium saucepan and wash under cold water until water runs clear and drain.
Add coconut milk and 1 1/2 cups of water and cover with a titght fitting lid and bring to the boil, reduce hat and cook rice for 10 to 12 minutes or until liquid is alsmost absorbed.
Remove rice from the heat and stand for 5 minutes (DO NOT lift lid).
Fluff with a fork to separate grains.
Remove fish from parcels and serve with rice and top with coriander.

Nutrition Facts : Calories 562.3, Fat 18.4, SaturatedFat 13.6, Cholesterol 82.5, Sodium 523.4, Carbohydrate 56.9, Fiber 4.4, Sugar 3.6, Protein 43.1

BAKED FISH PARCELS

Baked Fish Parcels image

Simple Asian inspired fish dish that is easy to prepare and delicious served with rice or noodles. Found on web site, "Hooked on Seafood". Recipe by Simon Holst.

Provided by Kiwi Kathy

Categories Asian

Time 17m

Yield 2 parcels, 2 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon soy sauce, light
1 tablespoon lemon juice
1 teaspoon cornflour
1/4 cup sweet chili sauce
1 garlic clove, large, peeled and chopped
1 tablespoon coriander, chopped (optional)
1 carrot, medium
150 g green beans or 150 g asparagus, approximately
300 g fish fillets (cod, tarakihi, gurnard, snapper or salmon)

Steps:

Preheat the oven to 200° C with a baking tray in the centre of the oven.
Measure the soy sauce and lemon juice into a small bowl. Add the cornflour and mix until the are no lumps, then stir in the sweet chilli sauce, garlic and chopped coriander (if using).
Cut the carrot into thin julienne's and top and tail the beans or trim the asparagus spears and cut them diagonally into 5cm pieces. Place a 30x40 cm piece of baking paper (or foil) on a dinner plate (this stops the sauce running off) and place half the vegetables in the middle. Place one serving of the fish on top of the vegetables, then drizzle the stack with half the sauce. Fold up the edges of the baking paper (or foil) sheets and seal loosely with paperclips. Repeat the process on another sheet of paper or foil.
Carefully lift the parcels onto the hot baking tray in the oven, then bake at 200° C for 12 minutes. Remove the tray from the oven and allow the parcels to cool for a few minutes before serving with rice or noodles.

Tips:

For a crispy coating, make sure the fish parcels are well coated in flour before dipping them in the egg mixture and breadcrumbs.
If you don't have panko breadcrumbs, you can use regular breadcrumbs. Just make sure to toast them in a pan with a little bit of butter or oil until they are golden brown.
To make sure the fish parcels are cooked through, use a meat thermometer to check that the internal temperature has reached 145 degrees Fahrenheit.
Serve the fish parcels with your favorite dipping sauce, such as sweet chili sauce, tartar sauce, or mayonnaise.

Conclusion:

Sweet chili fish parcels are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With a crispy coating and a tender, flaky interior, these fish parcels are sure to be a hit with everyone who tries them. So next time you're looking for a new and exciting way to cook fish, give sweet chili fish parcels a try!