Thai fish parcels

Thai Fish Parcels



These little parcels are a real feast. Each person gets their own package to be opened at the table to reveal an incredible aroma when opened.

This will get you plenty of “oohs and aahs” at your next dinner party.

You can make the parcels a few hours in advance so you can relax when your guests arrive. All you have to do is pop them in the oven and steam some veg. They are super simple to make and quite inexpensive too.

Serves : 4

Preheat oven to 400°F.


  • Cooking spray (olive oil based)
  • 2 C. steamed Jasmin rice or grain of choice
  • 4 Fish Fillets such as Plaice, Sole, Flounder or Tilapia
  • Thai Roast Chili paste
  • Lemon Grass paste
  • 1 Lime
  • a small piece of Ginger, you will need 8 thin slices
  • A handful of Coriander
  • 1/4 C. Coconut cream
  • Fish Sauce





Cut 4 x 12″ pieces of parchment baking paper. Spray each square of paper with a little oil.

Place  1/2 cup of steamed rice or grains of choice onto each square of paper

Place a fish fillet onto the rice tucking the thin tail underneath.

Spread a little Thai roast chili paste over fish, about 1/4 tsp. Then a very thin layer of Lemon grass paste also about a 1/4 tsp. Then sprinkle two thin slices of peeled ginger cut into julienne (matchsticks) over the fillets. Season with a little fish sauce. Grind over some black pepper. Then sprinkle over the Coriander, about 1/2 – 1 tbsp. Top with two slices of lime. Pour over two tbsp. of coconut cream and fold up the parcel to seal.

Place onto a baking tray and cook for 15 minutes. Transfer parcels to serving plates. Open carefully. Serve with steamed vegetables of choice. 


Myra XO


Looking for more great recipes to try?  Be sure to check out this Crab stuffed Flounder




12 thoughts on “Thai Fish Parcels

  1. koolkosherkitchen says:

    Dear Myra, again, I took your wonderful recipe and perverted it! First of all, as I couldn’t find kosher fish sauce or lemongrass paste, and since I don’t make any spicy foods but serve spicy condiments on the side, I replaced all that with Wasabi sauce. But the most important part was, I used rice paper instead of parchment. Everything else was exactly as you instructed, and it was such a hit – wow! Thank you so much for sharing this recipe!

  2. Eartha says:

    Looks delicious! I usually bake individual red snapper seasoned and in foil paper. The addition of rice would be a great idea. Inspired – thanks for sharing.

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