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Coconut Turmeric Grilled Fish Parcels

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Salmon that’s steamed to perfection, a zingy pickle on the side... this is a totally easy fish dish! I especially love how you can prep the parcels, finish up some chores, then throw them on the grill when you’re finally ready to cook. It doesn’t get much better than that. 

WATCH THIS RECIPE

COCONUT TURMERIC GRILLED FISH PARCELS

PREP TIME

5 minutes
COOK TIME

20 minutes
SERVES

2
Ingredients

2 x 200g (7 oz) skinless salmon fillets (or any other type of fish you prefer)

½ bottle Marion’s Kitchen Balinese Coconut Turmeric Marinade (go to where to buy to find a store) or try my homemade version here

1 lime, sliced

coriander leaves to serve

crispy fried shallots to serve

finely sliced red chilli to serve

 

Quick pickled vegetables:

1 carrot

1 cucumber, finely sliced

1 tbsp sugar

1 tbsp vinegar

½ tsp sea salt

Steps

Step 1

For the quick pickled vegetables, use a vegetable peeler to slice the carrot into wide strips. Place the carrot, cucumber, sugar, vinegar and salt in a large bowl. Mix until well combined. Set aside while you prepare and cook your fish.

Step 2

Take a large sheet of foil and place a large sheet of baking paper over the top. Place the salmon fillet in the centre and cover with the Balinese Coconut Marinade. Top with some lime slices. Wrap the parcel up like a bon bon. Repeat with the remaining fish, marinade and lime.

Step 3

Heat a barbecue grill plate over high heat. Place the fish parcels lime side down. Cook for about 6 minutes. Then turn the parcels over and cover with a large metal bowl. Cook for a further 8 minutes. Remove the parcels from the heat. Careful open up the parcels and top the fish with coriander, fried shallots and chilli slices. Serve with the pickled vegetables.

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Caroline
August 2, 2022

Salmon, as you have never had before, but this is just the beginning !!

This recipe for salmon fillets was exquisite!!

Creamy, comforting with all those wonderful flavours plus the gentle kick of chilli to suit your own preference. To top it all, this was so incredibly easy. Marion, you are most definitely ……………

“my go to” Chef !!!

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