1 Tbsp coriander, finely chopped
4 ½ Tbsp butter, room temperature
1 Tbsp vegetable oil
4 red chilies, seeded and chopped
1 Tbsp brown sugar
2 Tbsp lime juice
Zest of 2 lemons
4 Snapper fillets, or any firm white fish fillets
1 lime, finely sliced
1 Tbsp ginger, finely shredded
- Mix the coriander and butter together and roll into a log. Wrap in glad wrap and chill in the fridge until ready to serve.
- Mix the oil, chillies, sugar and lime juice, in a small bowl and mix until the sugar has dissolved.
- Spread ½ the lemon zest of one lemon in the centre of a sheet of tin foil large enough to enclose one fish fillet. Place a fish fillet on top and smear the surface with the chilli lime juice mixture. Top with lime slices and shredded ginger, then wrap to secure. Repeat with remaining fish and ingredients.
- Line a steamer with baking paper and punch holes in it. Put the fish parcels on top in a single layer and put the lid on. Steam for 8-10 minutes or until fish flakes easily. Alternatively you can bake the fish parcels for 10-15 minutes at 190°C until fish is cooked and flakes easily. Remove fish from foil and serve with steamed rice and coriander butter. Enjoy!