These tin foil parcels are a fool-proof way of having delicious fresh fish. Simply pile in a heap of flavours and let it do its magic. This dish is great for those mid-week nights you want a light healthy meal. Feel free to increase or decrease ingredient quantities depending on your taste profile.
- 2 (200g each) firm white fish or salmon fillets
- 1 1/2 Tbsp oil
- 2 tsp soy sauce
- 2 tsp fish sauce
- 2 tsp mirin rice wine (optional)
- 1/2 tsp caster sugar
- 8 coriander stems including leaves
- 1/2 green or red chilli, deseeded if you don’t like heat
- lemon zest of one lemon
- 1 garlic clove, thinly sliced
- 1 tsp ginger, thinly sliced
Great served with jasmine rice and Asian greens OR baked spud and steamed broccoli and green beans.
Preheat oven to 180°C. Prepare two 30cm squared pieces of tin foil. Place half of the oil on to each one.
Rinse fish then pat dry with paper towel. Place each fish in the middle of their foil.
Mix together soy sauce, fish sauce, mirin rice wine and caster sugar. Pour over both fish.
Place remainder ingredients (coriander, lemon zest, chilli, garlic & ginger) over top of both fish. Carefully seal all edges of the foil to form enclosed packets.
Place parcels in baking dish and bake for 10-15 minutes or until fish is cooked (largely depends on size).
Serve either in the individual tin foil parcels or transfer to a warmed plate.