Sweet Chilli Fish Parcels

First, I have to say that this is one of the best dishes I've cooked all year. I love fish, and had the opportunity to use a beautiful sea bass for this recipe. This is one type of cooking where you really want to check for doneness with a thermometer- my fish looked raw, but temped perfectly, and when I flaked with a fork, came apart in lovely layers. The sauce was perfectly balanced between savory and sweet; and although I felt I wanted more with each bite, I think more would just have been a bit too cloying and sweet. This amount just left you wanting to cook the dish again- tomorrow! Two of these vegetables-peppers and bok choy, are among my favorites. Usually, when a dish calls for cooking carrots I leave them out- but this time I chose to leave them in for the color; and ended up liking them! Wow! All of the veggies retained some of their crispness, and all of their flavor. All of them benefited from the lovely sauce. Finally, we have the rice. I have a rice cooker, so I didn't follow the directions given, but I used the ingredients as listed; and even tough I rarely eat white rice, I scarfed down every last grain on my plate. It was a perfect match for the delicate fish and vegetables, yest the coconut milk added a richness that kept the dish from feeling too light. Overall, I loved it, and can't wait to make it again! Thanks so much for posting!

Very good fish dish! I didn't have baby bok choy, so I used regular bok choy. I think if you have to use regular bok choy, you might want to steam it a bit before making the packet to get it more tender. My bok choy was still a little tough. The carrots and bell pepper were perfect. My fish was perfectly tender and moist. I used triggerfish, and it is always excellent! Loved the rice, it wasn't too sweet but added the perfect touch to complete the dish. Thanks for sharing! Made for Holiday tag game.