Thai White Fish Parcels
Thai White Fish Parcels



  • 2 tbsp lemongrass paste
  • 2.5cm piece of ginger, grated
  • 1 chopped red chilli
  • 200g carrots, peeled into ribbons
  • 200g courgette, peeled into ribbons
  • 4 coley or other white fish fillets
  • 3 limes, juice and zest
  • 250g fine egg noodles
  • 1 tbsp sesame seeds
  • 2 tbsp soy sauce
  • Chopped coriander
  • Preheat the oven to 180C and cut out 4 circles of greaseproof paper. Mix the lemongrass, chilli, carrots, courgette and ginger and divide between the paper circles. Place the fish fillets on top of each, sprinkle with lime zest and juice, then fold the paper into loose parcels.
  • Place the paper parcels onto a baking sheet and bake for 20 mins. Meanwhile, cook the noodles according to packet instructions. Drain, toss in the soy sauce, a handful of coriander and the sesame seeds, then open the parcels and serve with the noodles alongside.
35 mins
4 serving

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