400 grams fresh thin egg noodles
2 teaspoons sesame oil
600 grams fish fillets
1 large carrot, julienned
2 cm piece ginger, peeled and julienned
2 spring onions, thinly sliced
1 red capsicum, thinly sliced
100 grams shiitake mushrooms, stems trimmed and thinly sliced
4 star anise
3 tablespoons hoisin sauce
2 tablespoons soy sauce
2 tablespoons lime juice
1 clove garlic, crushed
freshly ground pepper
4 x 36 cm long pieces each of baking paper and foil
Preheat the oven to 180˚C.
Cook the noodles according to the instructions on the packet. Drain and refresh in cold water then drain again. Place in a large bowl and toss with the sesame oil.
Glaze: Combine all the ingredients in a bowl and season with pepper.
To assemble: Place the foil on a baking tray and top with the baking paper.
Combine the vegetables and toss half of them with the noodles. Divide the noodles between the four parcels.
Divide the fish between the parcels and place on top, season then scatter over the remaining vegetables and place a star anise on top. Spoon most of the glaze over the fish and the rest over the noodles. Fold in the baking paper to make a flattish parcel then fold in the foil, pinching the edges together to seal.
Depending on the thickness of the fish, they will take anywhere between 8 and 20 minutes to cook. Very thin fillets such as gurnard will cook quickly, whereas dense fillets of monkfish will take 20 minutes. You will have to open one of the parcels to check for doneness.