Fish packages with lemongrass

Name: fish packages with lemongrass
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Asian
Ingredients: 2 stems lemongrass lemongrass; 300 g basmati rice; 1 bush pak choi; 3 cm fresh ginger (bag 150 g), peeled; 300 g haddock fillet in 4 equal pieces; 1 tin can coconut cream 165 ml; 3 el sunflower oil; 2 el Japanese soy sauce bottle of 250 ml; 2 el sesame oil bottle of 250 ml; 1 bag bunch onion (3 pieces), in slanted pieces; 1 lime in parts

A tasty asian recipe. The main course contains the following ingredients: fish, lemon grass (sereh), basmati rice, bok choy, fresh ginger ((bag 150 g), peeled), haddock fillet (in 4 equal pieces), coconutcream (165 ml), sunflower oil, Japanese soy sauce (bottle) 250 ml), sesame oil (bottle 250 ml), spring onion ((3 pieces), in slanted pieces) and lime (in parts).

Ingredients

Kitchen Stuff

baking paper

Directions

Cut 1 cm from the bottom of the lemongrass, remove the outer leaves and crush the stems with the flat side of a kitchen knife. Halve the stems in length and cut all halves into 2 pieces. Cook the rice according to the instructions on the package with 4 pieces of lemongrass. Drain, but do not remove the lemongrass yet.
In the meantime, preheat the oven to 180 ° C. Cut out 8 pieces of baking paper of 25 x 25 cm. Cut the bottom of the bok choy and cut the bok choy into strips. Spread over the middle of 4 sheets of baking paper. Grate the ginger over the bok choy and place the fish on it. Put 1 piece of lemongrass on each piece of fish, pour the coconut cream over it and sprinkle with salt and pepper. Place the remaining 4 sheets of parchment paper on the filling. Fold the packages around well and place on a baking sheet. Put in the oven for about 20 minutes.
In the meantime, remove the lemongrass from the rice. Heat the sunflower oil in a stir frying pan, stirring the rice for 5 minutes. Add the soy sauce and fry for another 3 minutes. Add the sesame oil and the spring onion and season with pepper.
Take the fish packages out of the oven. Place 1 packet on each board. Carefully open and sprinkle with the rest of the spring onion. Serve with the wedges of lime and rice.