Thai Fish Parcels


400g snapper with skin

4 kaffir lime leaves

1 x 270ml can coconut cream, no added sugar

1 small bunch of fresh coriander

½ a bunch of fresh mint, stems removed

1 garlic clove

4 tbsp. tamari soy sauce

1 packet baby corn, cut into strips

1 red chilli, deseeded

banana leaves divided into four parcels, 15cm x 10cm approx.

1 bunch bok choy, roughly chopped

sesame oil, for serving


Place all of the ingredients, apart from the banana leaves, bok choy, baby corn and sesame oil into a food processor and blend until smooth.


Carefully run the banana leaves over some heat to make them easier to work with. On the banana leaves, layer the baby corn and ¼ cup of the snapper ingredients, fold into parcels, using a toothpick to hold them shut and steam for 10 – 15 minutes.

Serve with serve bok choy and sesame oil.