It's hard to go past Euro-style drops, with simply-prepared seafood like Lyndey Milan's Chilli fish en papillote– a sure-fire pairing.
1 large bunch coriander, 1 cup leaves + extra to garnish
2 tbsp finely grated ginger
4 garlic cloves, chopped
4 limes, zest of one, remainder wedges
1 long green chilli, deseeded, chopped
1 tsp (5ml) fish sauce
1 tbsp (20ml) peanut oil
1/3 cup shredded coconut
Salt and freshly ground black pepper
120g oyster mushrooms, halfed
4 x 185g (approx.) blue eye or firm white fish fillets, skinless
1/3 cup (45g) roasted peanuts, roughly chopped
2 tbsp fried shallots
Steamed jasmine rice, to serve
Recipe by: Lyndey Milan
Photography by: John Paul Urizar
Styling by: Michaela Le Compte
1. Preheat oven to 200ºC (180oC fan-forced). Use a food processor to blend coriander, ginger, garlic, lime zest, chilli, fish sauce and oil into a thick paste. Transfer to a large bowl. Stir in the shredded coconut. Adding more oil if required.
2. Cut 8 pieces of baking paper (34 x 30cm). Lay 4 pieces over the bench, top each with a second piece. Season fish, place lengthways on paper and coat with the coriander paste. Place oyster mushrooms alongside each piece of fish. Bring the long sides of each piece of paper up and fold and roll firmly down. Then fold in the 2 short sides and tuck them under tightly to create a pocket. Repeat to make three more parcels.
3. Bake parcels on a large baking tray for 18–20 minutes. Test the thickest, middle part for doneness. Sprinkle with extra coriander, peanuts and shallots. Serve immediately
with rice and lime wedges.
Lyndey’s Note: Fried shallots are available in supermarkets and Asian food stores