Honeyed Ginger Fish Bundles

4 x 100g firm white fish fillets
1tbsp Japanese soy sauce
2 tsp honey
1/4 tsp sesame oil
1 small carrot (70g), cut into matchsticks
3 spring onions, sliced thinly
3cm piece fresh ginger (15g), cut into matchsticks
4 fresh coriander sprigs
Method:
1.  Preheat oven to 200oC/180oC fan-forced.
2.  Place each fillet on 20cm squares of baking paper or foil.  Combine sauce, honey and oil in a small jug and pour mixture over fish.  Top with combined carrot, onion and ginger.  Gather corners of baking paper together above fish and twist to enclose securely.
3.  Place parcels on oven tray and bake 15 minutes.  Stand fish 5 minutes before serving topped with coriander. 
Serve with steamed rice.
Recipe Serves 4
Nutritional information per serving: 
energy 531kj; fat 2.5g (sat 0.7); carbohydrate 4.5g;
protein 21g; fibre 0.8g

Honey Prawns With Pineapple

800g uncooked meduim king prawn
1 tsp peanut oil
1 large red capsicum (350g), chopped coarsely
150g snow peas, trimmed
2 cloves garlic crushed
1/2 small pineapple (450g) chopped coarsely
230g can bamboo shoots, rinsed and drained
2 tblsp tamarind concentrate
tbsp kecap manis
1 tbsp honey
Method:
1.  Shell and devein prawns, leaving tails intact.
2.  Heat oil in wok and stir-fry prawns, capsicum, snow peas and garlic until prawns are changed in color..  Add remaining ingredients and stir-fry until hot.
Serve with steamed rice.
Recipe Serves 4
Nutritional Information per serving:
energy 807kj; fat 2g (sat 0.3g); carbohydate 16.7;
 protein 24.3g; fibre 4g