Ingredients

  • 2 tablespoons lemongrass paste
  • 2.5cm piece fresh root ginger, peeled and finely grated
  • 1 red chilli, deseeded and chopped
  • 200g carrots, peeled into ribbons
  • 200g courgette, peeled into ribbons
  • 4 coley fillets
  • 3 limes, zest and juice
  • 3 nests fine egg noodles by Sainsbury's
  • 1 tablespoon sesame seeds
  • 2 tablespoons light soy sauce by Sainsbury's
  • ½ x 31g pack fresh coriander, washed and chopped

Method

  1. 1 Preheat the oven to 180°C, fan 160°C, gas mark 4. Cut 4 large circles of greaseproof paper.
  2. 2 Mix together the lemongrass, ginger, chilli, carrots and courgette, and divide between the paper circles.
  3. 3 Top each with a coley fillet then sprinkle over the lime juice and zest. Fold the paper circles into loose parcels.
  4. 4 Put the parcels on a baking sheet; bake in the oven for 15-20 minutes.
  5. 5 Meanwhile, cook the noodles to pack instructions. Drain and mix in the sesame seeds, soy sauce, 100ml of water and half the coriander.
  6. 6 Open the fish parcels, scatter over the remaining coriander and serve with the noodles.

Nutritional Details

Each serving provides
  • Energy 1788kj 427kcal 21%
  • Fat 7.0g 10%
  • Saturates 1.2g 6%
  • Sugars 8.3g 9%
  • Salt 2.01g 34%

% of the Reference Intakes

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