Fish pockets

Fish pockets
  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Go fish for dinner with these easy food parcels brimming with fresh Asian ingredients.

Featured in
Quick meals, Main recipes


  • 60ml (1/4 cup) sweet chilli sauce
  • 2 tablespoons fresh lime juice
  • 1 teaspoon fish sauce
  • 1 teaspoon finely grated fresh ginger
  • 1 garlic clove, crushed
  • 4 (about 150g each) white fish fillets
  • 1 red capsicum, halved, seeded, thinly sliced
  • 3 shallots, trimmed, thinly sliced diagonally
  • 1/2 cup fresh coriander leaves
  • Fresh coriander sprigs, to serve
  • Steamed jasmine rice, to serve
  • Steamed green round beans, to serve


  • Step 1
    Preheat oven to 200°C. Cut four 40cm-long pieces of non-stick baking paper.
  • Step 2
    Combine sweet chilli sauce, lime juice, fish sauce, ginger and garlic in a small jug.
  • Step 3
    Divide fish fillets among the centres of the paper. Top with the sweet chilli sauce mixture, capsicum, shallot and coriander leaves. Bring the 2 long sides of the paper together and fold over twice. Fold the ends over to enclose the filling. Place parcels on a large baking tray and bake for 10 minutes or until the fish flakes when tested with a fork.
  • Step 4
    Top the fish with coriander sprigs. Serve with rice and green beans.

  • High protein
  • Low fat
  • Low kilojoule
  • Lower gi


  • 1561 kj


  • 3g

    Fat Total

  • 1g

    Saturated Fat

  • 5g


  • 37g


  • 48g

    Carbs (total)

All nutrition values are per serve
  • Author: Miranda Farr
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste



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