Thai fish parcels

Ingredients

• 1 pound / 450 grams skinless cod fillets ((4 pieces))
• 5 1/2 ounces / 160 grams frozen raw prawns (headless, shelled and deveined (about 20 prawns))
• 10 1/2 ounces / 300 grams pre-cooked noodles (or use dried noodles and cook them yourself slightly less than the time on the packet.)
• 1 head pak choi (broken into leaves)
• 1 cup sugar snap peas
• 1/2 cup sweet red pepper
• 2 spring onions (for garnish (optional))
• 1 tablespoon mirin (or rice wine vinegar)
• 1 tablespoon dark soy sauce
• 1 tablespoon honey
• 1 teaspoon minced garlic (about 2 cloves fresh garlic)
• 1 teaspoon lemongrass paste
• 1 teaspoon sesame oil
• 1 teaspoon fish sauce (or oyster sauce)
• 1/2 teaspoon ginger paste
• 1/4 teaspoon dried chilli flakes (or to your own taste)
• 1 teaspoon cornflour / cornstarch

Instructions

1. 1

   Measure all the sauce ingredients into a small bowl and mix well to remove any lumps from the cornflour.

2. 2

   Prepare the vegetables. Cut the red pepper into thin rings, and slice the sugar snaps thinly on the diagonal. Separate the pak choi into individual leaves and rinse well to remove any dirt.

3. 3

   Take a sheet of tinfoil (large enough to hold the fish and vegetables) and place a helping of precooked noodles in the middle. Top with one or two leave of pak choi and a few chopped peas and red pepper rings.If you are using dried noodles you should precook them first, but take them out of the water while they are still slightly al dente.

4. 4

   Top the vegetables with a piece of fish, and arrange 5 or 6 prawns on top. Spoon over one-quarter of the prepared sauce. (Stir the sauce first to redistribute the cornflour).

5. 5

   Bring the sides of the tinfoil up and make a double fold along the top, then fold the sides of the tinfoil over to enclose the fish completely. There should be no gaps for the steam to escape.

6. 6

   Repeat with the remaining ingredients to make 4 fish parcels in total.

7. 7

   Place the tinfoil packets on a baking tray and bake in a preheated oven (200C / 400F) for 20 to 25 minutes. The exact time will depend on the thickness of your fish.

8. 8

   Once the time is up, remove the fish from the oven. Open the packets carefully - there will be hot steam inside and you don't want to burn yourself.

9. 9

   Fold the edges of the tinfoil to form a dish and transfer each parcel to a plate. Serve hot with a fresh green salad on the side. Garnish with finely chopped spring onions if desired.