Ingredients

200g Coop Thai jasmine rice
320g pack Coop mixed vegetable stir fry
2 x 240g packs Coop skinless cod fillets
4cm ginger, cut into matchsticks
1 red chilli, sliced (optional)
5 tbsp Coop Thai sweet chilli sauce
2 tbsp Coop light soy sauce
1 tbsp fish sauce
2 limes, 1 zested and juiced, 1 cut into wedges
1 tsp chopped coriander, to garnish
2 spring onions, sliced, to garnish

Method

1. Cook the rice according to the pack instructions

2. Meanwhile, preheat the oven to 200°C/fan 180°C/gas 6

3. Lay four large squares of foil on your work surface and top each with a square of baking paper

4. Divide the stir-fry vegetables between them and top each with a cod fillet, some ginger and chilli, if using

5. In a jug, mix the sweet chilli sauce, soy sauce, fish sauce, lime zest and juice, and 2 tbsp water

6. Drizzle over the top of each piece of fish

7. Wrap the foil to make loose parcels, tightly sealing the edges by folding over twice

8. Place the parcels on a baking tray and cook in the oven for 20 mins

9. Unwrap the fish and serve on a bed of rice, garnished with the coriander, spring onion and lime wedges