Chilli, lime fish and mushroom parcels

olive oil cooking spray

4 x 150g salmon or ocean trout fillets, skin on

100g enoki mushrooms, trimmed

200g button or oyster mushrooms, sliced

½ cup coriander leaves, chopped

3 green onions, thinly sliced

1½ tablespoons grated palm sugar or brown sugar

2 teaspoons fish sauce 2 limes, juiced

2 tablespoons sweet chilli sauce

coriander sprigs, jasmine rice and lime wedges, to serve

Preheat a barbecue plate on medium heat. Lightly spray four 30cm x 40cm sheets of baking paper with oil. Place 1 piece of fish on each piece of paper. Top with the mushrooms, chopped coriander and green onions.

Combine the sugar, fish sauce, ¼ cup lime juice and sweet chilli sauce in a small jug. Spoon sauce mixture over the fish.

Bring the long sides of the paper together and fold over to secure. Fold the short sides up to form a parcel. Place parcels, seam-side up, on the barbecue plate. Cover with a hood or a large roasting pan. Barbecue for 10–12 minutes or until fish is cooked to your liking.

Open parcels. Top with coriander sprigs. Serve with rice and lime wedges.

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Chilli, lime fish and mushroom parcels