Thai-Style Cod & Veg Parcel With CaulifloweRice

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into strips

Wash your pak choi, then cut in half, separating the white base and green tops

Cut the white base into bite-sized pieces

Peel and finely chop (or grate) your garlic

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger

Boil half a kettle

Roughly chop your creamed coconut (if required!) and dissolve it in 100ml [150ml] [200ml] boiled water

Add your soy sauce, Thai green curry paste, chopped garlic, chopped ginger, 1 tsp [1 1/2 tsp] [2 tsp] sugar and your tamarind paste and stir it all up – this is your Thai-style curry stock

Cut A3 size sheet (1 per person) of baking paper (or tin foil)

Place the chopped pepper, chopped pak choi white base and the green tops in the middle of the sheet[s]

Lay your fish fillet[s] (1 per sheet) on top of the vegetables and season with a pinch of salt

Slightly scrunch the edges of the paper around the filling and then add the Thai-style curry stock

Scrunch the edges of the baking paper together around the fish to form a sealed parcel[s] and add to a baking tray (or two!)

Put the tray[s] in the oven for 17 min or until the fish is cooked through and the veg has softened – this is your Thai-style fish & veg

Tip: Your fish is cooked once it turns opaque and flakes easily

Add your basmati rice and cauliflower rice to a pot with a lid with 160ml [250ml] [300ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving