sesame swordfish parcels

Preparation time 20 minutes Cooking time 20 minutes 4 swordfish or shark fillets, about 200 g each, pin-boned and skinned 75g shiitake mushrooms, sliced 50g sugar snap peas, halved lengthways 1 mild red chilli, deseeded and thinly sliced 2 tablespoons sesame oil, plus extra for brushing 40 g fresh root ginger, peeled and grated 2 garlic cloves, crushed 2 tablespoons light soy sauce tablespoons lime juice 2 tablespoons sweet chilli sauce 4 tablespoons chopped coriander Cut 30 cm(12 inch)squares of nonstick baking paper and brush the centres with sesame oil. Place a fish fillet in the centre of each square. Mix together the mushrooms, sugar snap peas and chilli, then divide between the paper, piling on top of the fish. Bring the sides of each square up around the fish to form ‘cups’.

Mix together the sesame oil, ginger and garlic and spoon over the vegetables. Fold the edges of the paper to seal and form parcels and place on a baking tray.

Bake in a preheated oven, 190C(375F), for 20 minutes, or until the fish is cooked through (open a parcel and check the flesh is opaque in the centre).

Meanwhile, mix together the soy sauce, lime juice, sweet chilli sauce and coriander. Loosen the parcels and spoon the dressing over the fish before serving.

For oriental mussel parcels, divide 1 kg scrubbed and debearded live mussels, discarding any open ones that do not close when tapped, 1 finely chopped red chilli, 2.5 cm (1 inch)piece of finely chopped fresh root ginger and 1 chopped garlic clove between 4 large squares of nonstick baking paper.

Bring the sides of each square up around the mussels. Mix together 125 ml (4 fl oz)coconut milk and tablespoon fish sauce, season and divide between the paper squares, then fold over the edges of the paper to seal the parcels. Place on a baking sheet and bake in a preheated oven, 200C (400 F), for 6-8 minutes until all the mussels have opened, opening up one of the parcels to check. Dis-card any that remain closed. Sprinkle with a little chopped coriander and serve with bread.

qingquang

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