Rice-paper fish parcels with lemon-grass rice

Rice-paper fish parcels with lemon-grass rice

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  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings
  • Capable cooks

Try something different with fish this week. Serve it in rice paper parcels on flavoursome coconut and lemongrass rice.

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Nutrition information, Starters recipes


  • 200g (1 cup) basmati rice
  • 1 stem lemon grass, pale section only, bruised
  • 2 tablespoons shredded coconut
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 1 carrot, peeled, cut into batons
  • 4 green shallots, ends trimmed, thinly sliced lengthways
  • 8 square (16cm) rice paper sheets
  • 8 small (about 400g) ocean perch fillets
  • 1/3 cup loosely packed fresh coriander leaves
  • 1 tablespoon kecap manis


  • Step 1
    Cook rice, lemon grass and coconut in a saucepan of boiling water until tender. Drain and remove lemon grass. Return to pan along with capsicum, carrot and shallots. Cover and set aside.
  • Step 2
    Meanwhile, soak a rice-paper sheet in a bowl of warm water until soft. Drain on paper towel. Transfer to a clean work surface. Place 1 fish fillet, skin-side down, in the centre of rice paper. Top with 2 coriander leaves. Fold rice paper to enclose fish and form a parcel. Repeat with remaining rice paper, fish and coriander.
  • Step 3
    Place the fish parcels in a steamer over a saucepan of boiling water and steam for 2-3 minutes or until the fish is just cooked through. Spoon rice among plates and top with fish parcels. Drizzle with kecap manis and sprinkle with remaining coriander.

  • Low sugar


  • 2129 kj


  • 19g

    Fat Total

  • 6g

    Saturated Fat

  • 2g


  • 25g


  • 77mg


  • 427.39mg


  • 2g

    Carbs (sugar)

  • 59g

    Carbs (total)

All nutrition values are per serve
  • Author: Jane Charlton
  • Image credit: Amanda McLauchlan
  • Publication: Australian Good Taste

Source: taste.com.au


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