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Main course · Burmese

Nga Paung (Burmese Grilled Lemongrass Fish Parcels)

30 min Serves 4 ~404 kcal/serving ~£9.50 (£2.38/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g basa fillets
  • 2 lemongrass stalks
  • 1 tsp ground turmeric
  • 1 fresh red chilli
  • 2 garlic cloves
  • 2 tbsp fish sauce
  • 320 g jasmine rice
  • 1 fresh coriander

Nutrition (per serving)

Calories
404 kcal
Protein
22.9 g
Carbohydrate
65.8 g
of which sugars
0.7 g
Fat
4.5 g
of which saturates
1.2 g
Fibre
1.9 g
Salt
1.97 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Finely chop the lemongrass, garlic and chilli and mix with the turmeric and fish sauce.

  2. 2

    Rub the mixture over the basa fillets and wrap each in a foil parcel.

  3. 3

    Bake for 15-18 minutes until the fish is cooked through and flakes easily.

  4. 4

    Cook the jasmine rice according to the pack.

  5. 5

    Open the parcels, scatter with coriander and serve with the rice.

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