Ingredients
12 Total- ¼ tsp Country Range Chinese Five Spice
- ¼ tsp Country Range Ground Turmeric
- 1 tsp Country Range Whole Ginger
- 1 tsp Country Range Whole Fennel Seeds
- ½ tsp Country Range Crushed Chillies
- ½ tsp Country Range Blue Maw Poppy Seeds
- ¼ tsp Country Range Garlic Granules
- 1 tsp Country Range Ground Coriander
- 6 tbsp coconut milk or 50g sachet creamed coconut
- 4 white fish fillets such as cod or haddock
- 4 seaweed sheets
- Country Range Sesame Seeds, to sprinkle
Method
-
1
Step 1
Pre-heat oven to 200°C/400°F/Gas Mark 6. -
2
Step 2
Mix the herbs and spices together with the coconut to make a paste. Coat the fish in the mix and leave to marinate for 15 minutes. -
3
Step 3
Lay a seaweed sheet on a chopping board and place the fish in the centre of the sheet. -
4
Step 4
Wrap the fish in the seaweed to make a parcel by wetting the seaweed with water to make it curl over and stick. -
5
Step 5
Brush the top of the parcel with water and sprinkle over the sesame seeds. -
6
Step 6
Place each in a foil parcel and bake for 12 minutes, or until cooked if cooking more than one at once. -
7
Step 7
Serve with rice noodles, cucumber and papaya salad.
Ingredients
12 Total- ¼ tsp Country Range Chinese Five Spice
- ¼ tsp Country Range Ground Turmeric
- 1 tsp Country Range Whole Ginger
- 1 tsp Country Range Whole Fennel Seeds
- ½ tsp Country Range Crushed Chillies
- ½ tsp Country Range Blue Maw Poppy Seeds
- ¼ tsp Country Range Garlic Granules
- 1 tsp Country Range Ground Coriander
- 6 tbsp coconut milk or 50g sachet creamed coconut
- 4 white fish fillets such as cod or haddock
- 4 seaweed sheets
- Country Range Sesame Seeds, to sprinkle
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