Rice paper fish parcels with lemon grass rice
No matter whether you are planning an elaborate menu or only going in advance for tomorrow's Rice paper fish parcels with lemon grass rice. This recipe comes in several decades of playing at the kitchen. I find that including a few ingredients into a recipe provides thickness to that which is ordinarily bland. You may well be searching for lighter food items to create with your leftovers. Nice and light Rice paper fish parcels with lemon grass rice ideal for post-vacation. The elements in this recipe make your tongue pounding, and are very waist-friendly when you want a'snack' following an active holiday. Employing a few elements as alternate options, this soup is filled with a fall and hot flavor which produces it tasty. The perfect Rice paper fish parcels with lemon grass rice to warm up you on chilly winter days. Excellent for applying leftover. Serving size are a significant element in your diet plan. You need to compare the sum of this food that you generally eat to the serving size recorded on the tag. Eating huge servings or portions may cause weight gain.
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How to make Rice paper fish parcels with lemon grass rice
Yield = 4Prep time: 0:15
Cook time: 0:15
Total time: 0:30
Ingredients
- 200g (1 cup) basmati rice
- 1 stem lemon grass, pale section only, bruised
- 2 tablespoons shredded coconut
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 carrot, peeled, cut into batons
- 4 green shallots, ends trimmed, thinly sliced lengthways
- 8 square (16cm) rice paper sheets
- 8 small (about 400g) ocean perch fillets
- 1/3 cup loosely packed fresh coriander leaves
- 1 tablespoon kecap manis
Method
- Step 1 Cook rice, lemon grass and coconut in a saucepan of boiling water until tender. Drain and remove lemon grass. Return to pan along with capsicum, carrot and shallots. Cover and set aside.
- Step 2 Meanwhile, soak a rice-paper sheet in a bowl of warm water until soft. Drain on paper towel. Transfer to a clean work surface. Place 1 fish fillet, skin-side down, in the centre of rice paper. Top with 2 coriander leaves. Fold rice paper to enclose fish and form a parcel. Repeat with remaining rice paper, fish and coriander.
- Step 3 Place the fish parcels in a steamer over a saucepan of boiling water and steam for 2-3 minutes or until the fish is just cooked through. Spoon rice among plates and top with fish parcels. Drizzle with kecap manis and sprinkle with remaining coriander.
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