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How to make Rice paper fish parcels with lemon grass rice

Yield = 4
Prep 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.