Ingredients Jump to Instructions ↓

  1. 2 large sweet potatoes

  2. 4 x 180g blue-eye fillets, skinned

  3. 1 cup coconut milk

  4. juice of 1 lime

  5. 2 tablespoons fish sauce

  6. 2 teaspoons sesame oil

  7. 1/2 cup coarsely chopped coriander

  8. salt and pepper to taste

  9. 6cm piece ginger, peeled

  10. 1/2 cup milk, heated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180?C or 160?C fan-forced.

  2. Peel and chop potatoes coarsely and place in steamer over large pot of boiling water. Steam potatoes 15-20 minutes or until very tender.

  3. Meanwhile, lay 4 large pieces of alfoil on the kitchen bench. Top each one with a square of baking paper. Fold each foil/paper stack in half crossways. Then carefully fold in the 2 opposite sides twice over to create a good seal. Place a piece of fish into each 'bag'.

  4. Combine coconut milk, lime juice, fish sauce, sesame oil and coriander in a small jug. Carefully divide mixture among bags and fold over remaining side to seal bags completely. Place onto a baking tray and bake in preheated oven 10 minutes or until fish is cooked as desired.

  5. Once potato is tender, mash using a potato ricer or masher. Stir in salt and pepper to taste. Juice ginger through a juicer and add juice to potato mixture. (Alternatively grate ginger coarsely. Squeeze the grated ginger over the potato and then discard the squeezed ginger.)

  6. Beat in milk and season to taste.

  7. Serve fish with juices from parcel and gingered sweet potato.


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