Fish in a Bag with coconut rice

I am always looking for ways to get more fish onto our table each week (pretty much all of us like it – Daisy is not a fan so misses out) but Harper absolutely adores it so I have been trying to find different ways to get it into our weekly menu rotation. I recently tried out fish in a bag (making parcels out of baking paper) as a way to cook the fish which worked beautifully and was yummy with a little curry paste added in. I also cooked some baked rice (similar to the way I cook Sunshine rice or baked risotto) but with coconut milk which was great with the asian curry flavour. Simple, tasty and enjoyed by (most) of there family.

Fish in a Bag with Coconut Rice

2 cups long grain rice
1 cup coconut cream
1 cup stock
1 brown onion diced
Salmon fillets
Broccolini
Bok Choy
Lemon or Lime slice
Coconut cream (for pouring)
Curry paste (I used red but you could use green )

1.Preheat oven to 180 degrees fan forced

2. Place your roasting dish onto the stovetop, add in a drizzle of olive oil and fry off the diced onion until soft

3. Add in the two cups of long grain rice and give a mix until the rice is coated in the oil

4. Pour on the coconut cream and then stock and stir until mixed through

5. Cover with foil and place in the oven for 40 mins. Once it has cooked just leave on the bench covered in foil until you are ready to serve. If there is any excess liquid it will cook on the bench while you are waiting

6. To go with the fish I had some broccolini, beans & boo choy but you could use whatever greens you like. The fish is only cooked for 15-20 mins so think about the cooking time for the greens you use (my beans were a little under)

7. Tear off a largish square piece of baking paper and place on the bench. Place on the salmon fillet, then smear on some curry paste on top of the fillet. Then place on some greens, a slice or lemon or lime and drizzle over some coconut cream

8. Wrap the parcel up folding the paper up into a centre fold and place onto a baking dish and then into the hot oven. Cook for 15-20 mins (if you like your salmon not cooked through all the way then take out sooner). I would place the fish in when you have about 15 mins to go before the rice is done.

9. Serve the rice then open the fish parcel and place/tip onto the rice (including all the juices) this creates a kind of curry with all the coconut cream mixed with the curry paste. DELISH.

You can see that my thicker greens were a little under so perhaps leafier asian greens would have been better – oh well they were all late anyway!

The beauty with this type of cooking method for fish is that you can use lots of different kinds of fish and flavour combos: capers and olives and baby spinach, butter and capers and dill – only limited by your imagination!

Hope you guys enjoy this one, it will definitely be made again around here!

Baked Fish in a bag with coconut rice

This is a quick and easy and delicious way to make an asian fish curry in individual portions with some baked coconut rice – all in under 30 minutes!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 5 people

Ingredients

  • 2 cups long grain rice
  • 1 cup coconut cream
  • 1 cup stock
  • 1 brown or red onion (diced)
  • 5 salmon fillets
  • 1 bunch broccolini
  • 1 bunch bok choy or any asian green
  • 1 handful green beans
  • 1 lemon or lime sliced
  • 2-3 tbsp curry paste red or green

Instructions

  • Preheat oven to 180 degrees fan forced
  • Place your roasting dish onto the stovetop, add in a drizzle of olive oil and fry off the diced onion until soft
  • Add in the two cups of long grain rice and give a mix until the rice is coated in the oil
  • Pour on the coconut cream and then stock and stir until mixed through
  • Cover with foil and place in the oven for 40 mins. Once it has cooked just leave on the bench covered in foil until you are ready to serve. If there is any excess liquid it will cook on the bench while you are waiting
  • To go with the fish I had some broccolini, beans & boo choy but you could use whatever greens you like. The fish is only cooked for 15-20 mins so think about the cooking time for the greens you use (my beans were a little under)
  • Tear off a largish square piece of baking paper and place on the bench. Place on the salmon fillet, then smear on some curry paste on top of the fillet. Then place on some greens, a slice or lemon or lime and drizzle over some coconut cream
  • Wrap the parcel up folding the paper up into a centre fold and place onto a baking dish and then into the hot oven. Cook for 15-20 mins (if you like your salmon not cooked through all the way then take out sooner). I would place the fish in when you have about 15 mins to go before the rice is done.
  • Serve the rice then open the fish parcel and place/tip onto the rice (including all the juices) this creates a kind of curry with all the coconut cream mixed with the curry paste. DELISH.

Got any tips or hacks on how you cook fish?
Do your kids enjoy it?

Comments

  1. Linda Jenkins says

    Thanks for another yummy dinner suggestion Beth! I made the oven baked risotto last night and it was a winner. Tossed in some panfried asparagus and bacon at the end. Yummo !

  2. Love your recipe posts and love different ways to cook fish. Thank you for all the great and practical ideas👏. I made fish tacos last night with 2 large goldband snapper fillets that were marinated for 20 minutes in the juice of half a lemon and a whole small mandarin (from our tree!) – recipe called for lime juice but I didn’t have any – chopped parsley (recipe said coriander), olive oil, chopped garlic, and half teaspoons each of ground cumin, coriander and turmeric (recipe was for chipotle and jalapeños), S & P then fried in a little oil for about 2 or 3 minute each side. As you can see, I took a lot of liberties with the instructions but happily, it was delicious 😋

  3. I follow the same salmon cooking instructions but wrap my salmon up in foil with a few teaspoons of water, 2-3 slices of lemon and a lemon pepper spice rub. Quick, easy and yummy.

Speak Your Mind

*