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Fish Cooked In A Parcel With Asian Flavours

 
Type of Dish: Main
Serves:
4
Prep Time:
15 min
Marinating Time:
Cooking Time:
15 min
Primary Ingredient:
Best Suited for: BBQ dinner party

You can use a large whole fish, several smaller ones or fish fillets for this dish. The basic cooking technique is steaming the fish inside the tightly sealed parcels, infusing it with the other flavours that you have included, in this case fresh flavours from Asia

Goes Well With

Ingredients

  • 4
    whole
    Snapper
    small; or 4 portions of blue eye fillet
  • 8
    leaves
    Fresh Kaffir Lime Leaves
  • 2
    stalk(s)
    Fresh Lemongrass
  • 2
    thumb(s)
    Ginger
    peeled
  • 1
    clove(s)
    Garlic
    peeled
  • 2
    whole
    Red Shallots
    peeled and sliced
  • 1
    tbsp
    Fish Sauce
  • 8
    tbsp
    Coconut Milk
  • 1
    tsp
    Palm Sugar
    grated
  • 1
    whole
    Red Chilli
    medium, seeded and sliced
  • 4
    piece(s)
    Extra Wide Foil
    large
  • 4
    tsp
    Vegetable Oil
    or peanut oil

Directions

  • 1 Make a paste in a mortar and pestle or food processor from the lemongrass, ginger, garlic, red shallots, chilli, and palm sugar.
  • 2 Add the fish sauce and coconut milk and reserve. If using whole fish, make a couple of slashes halfway to the bone on each side.
  • 3 Place the sheets of foil on a work surface shiny side up and rub a teaspoon of oil over the centre of each.
  • 4 Place two kaffir lime leaves on each and a teaspoon of the paste.
  • 5 Place the fish on top then spread the remaining paste over evenly.
  • 6 Fold the foil up to form and airtight parcel.
  • 7 Place on the flat grill or in baking tray over medium heat with the lid down for 12-15 minutes, 10 for thin fish fillets.
  • 8 Serve with boiled rice and Asian green vegetables with oyster sauce or a little sesame oil.

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