Asia express: 100 fast and easy recipes,
by Marion Grasby
Pan Macmillan Australian, 2014
Cooking on pages 32–33
Marion Grasby was one of the darlings in an early series of MasterChef. I think a lot of people expected her to win but, towards the end of the competition, a satay sauce was her undoing.
Aside from that fateful sauce, I have always loved Grasby’s recipes. In fact, I’ve already posted one of hers for Chiang Mai noodle soup.
This book is all about fast and easy recipes, so let’s see what’s on page 32.
Sweet chilli and lime parcels
1/2 cup sweet chili sauce
3 tablespoons lime juice
4 x 180 g skinless white fish fillets such as snapper, ling, barramundi or any firm white fish
1/4 cup finely sliced spring onions
1/4 cup rougly chopped fresh coriander (cilantro)
lime wedges to serve
Preheat the oven to 200°C. Mix the sweet chili sauce and lime juice in a small bowl.
Cut four 40-cm long pieces of baking paper. Place a fillet of fish in the centre of each piece of paper and sprinkle over the spring onions and coriander. Bring the long sides of each piece of paper together and twist each of the two short sides to form a Christmas cracker shape (but leave a small opening in the top to pour in your sauce).
Spoon the sweet chili sauce mixture into your fish parcels and fold over the openings to seal each parcel. Place the parcels on a baking tray and bake for 15 minutes, or until the fish is just cooked through.
Serve the parcels as they are, to be opened at the table, or transfer the fish to individual serving plates, making sure to pour over the sauce. Serve with lime wedges and steamed jasmine rice.
How it played out
I’ve been waiting a while to make this recipe—not because I didn’t have time, but because limes have been selling for as much as $2 each. But the other day, Supabarn had them on special for 70 cents so I bought three. Ling was cheap too, so I bought two pieces of about 200 grams each.
Then it was just a matter of following the simple instructions. The parcels were ready to go long before the oven was pre-heated, and then cooked perfectly in the recommended 15 minutes.
I served it with baked potatoes (to mop up the sauce) and a green salad.
Wow, what a brilliant recipe. So much flavour for so little effort and so few calories (kilojoules). And the parcels worked so well, I didn’t even have to wash the pan. I will make this often and never feel guilty.
Please do try it if you like sweet chilli sauce and lime (oh yeah, and fish), and let me know what you think.
There’s a great-looking beef pho (Vietnamese soup) recipe on page 132. Judging on how good this recipe is, I might just have to try that too. Speaking of Vietnamese foods, you might like the blog post I wrote about their sesame crackers.