Thermy Snapper En Papillote

Snapper En Papillote (In paper) 

With Prawns and Coconut Rice.

Prep – 10 minutes 

Cooking Time – 25- 35 Minutes

This recipe was enough for 2 Adult Serves and 2 Child Serves.

Lately we have been on a bit of a eating healthy kick. It’s definitely not a diet – I don’t do the D word…. Just a good healthy eating habit after the indulgence of the holiday. I am feeling SO good! We have been having a green juice / smoothy daily and eating lots of steamed and good choice foods. Tonight I wanted to use our favourite fish – Snapper. And of course I can never have enough coriander! So here it is! ENJOY!

INGREDIENTS:

2  Snapper Fillets (Or other white fish.)

12  Uncooked and peeled Prawns

2 Cloves of Garlic

Half Bunch of Coriander

Small Chili (Add to your liking.)

Half an Onion

20ml Soy Sauce

20ml Olive Oil

1/2 Tsp Sesame Oil

1 Lemon cut into thin slices.

1 tin Coconut Cream

450g Water

300g Rice

Side Salad to serve.

METHOD: 

  1. Add Onion, Garlic, Chilli and Coriander to the TMX bowl and chop on speed 6 for 5 seconds. 
  2. Scrape down the sides and add the Oil, Soy Sauce and Sesame Oil, Mix to combine on speed 3 for 10 seconds.
  3. On a piece of baking paper lay 4 thin slices of lemon. Place 1 piece fish on top of the lemon, now add 6 prawns to the top of the fish. Then add half of the onion and herb mix from the TM onto the prawns and fish. (See pic Below)
  4. Once you have all the ingredients you will need to fold the paper tightly around the fish so that none of the juices escape. You will then need to repeat this process for the second piece of fish.
  5. DO NOT wash the TM bowl. Add the coconut milk and water. Add the basket to the TM bowl and then weigh in the the rice.
  6. Add the fish to the Varoma. I was able to add both fish parcels into the bottom layer of the Varoma (leaving the top layer off.)Ensure you have left a space for the steam to rise. Cook for 16 minutes on Varoma temp, speed 4.
  7. After this time remove the rice from the TMX and place into the thermo server. Check the water levels are high enough (you may need to add some extra) and then return the fish to cook for a further 10 Minutes on Varoma temp, Speed 4. 
  8. Open one of the parcels to check that the fish has been cooked right through. You may need a few more minutes depending on the size of the fish fillet. Once cooked serve on a bed of the coconut rice and with a fresh green salad.

Layering of the fish, before you wrap it up tight in the paper.

All Snug in the Varoma ready for the steaming… I think I need some paper folding lessons 🙂

All cooked and beautifully juicy!

‘Bon Apetitie’

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4 Responses to “Thermy Snapper En Papillote”

  1. Wendy
    November 24, 2011 at 4:49 pm #

    Could you please tell me what size tin of coconut cream you used. This looks so delicious, I am trying it tonight but I think I may have too much coconut cream in the bowl.

    • November 24, 2011 at 5:21 pm #

      Hi Wendy,
      I used the 400ml tin of coconut cream.
      I put the coconut in the bowl and topped it up with water to the usual Rice cooking Quantity. Cook the rice in the basket as normal! Makes it beautiful and creamy!
      Hope you enjoy!

      Cass

  2. Linda
    December 16, 2013 at 6:03 pm #

    Hi there

    How can I cook this for 6 adults?

    Thanks

    Linda

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  1. Snapper & Prawns En Papillote (In Paper) « ChooTheFat's Thermomix Adventures - April 20, 2012

    […] (Recipe taken from the thermovixens blog) […]

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