this is a really easy, really yummy way of cooking fish. baking it in a parcel means that the fish kinda steams, and all the beautiful coconut/ginger/chilli flavours are locked in.
· serves 2
· 2 inch piece of fresh ginger
· 2 long red chillis
· 2 fillets any white fish (no skin)
· 1 cup coconut milk
· juice of 1 lemon
· 2 tablespoons fish sauce
· 2 teaspoons sesame oil
· 2 tablespoons fresh coriander (cilantro) leaves
· steamed greens and rice, to serve
· extra sliced chilli, to serve
1. Preheat oven to 390 F (200 C). Slice the ginger into thin matchsticks. Slice the chillis down the centre, scrape out the seeds and slice thinly.
2. Cut two identically sized, large squares each of aluminium foil and baking paper. Lay the pieces of baking paper on the foil. Place one fish fillet on each, positioning the fillet toward the edge closest to you.
3. Combine the coconut milk, lemon juice, fish sauce and sesame oil. Drizzle over the fish fillets (you may need to turn the edges of the paper/foil up to prevent spillage). Place the sliced ginger and chilli on top of the fillets.
4. Fold the foil/paper in half, towards you, then fold over the edges to enclose the fish. Now fold over the sides, and then the edges of the sides. You should have a nice little parcel, with the foil on the outside. Put the parcels on a baking tray.
5. Bake the fish for 15 minutes, or until just cooked through. Take the fish out of their parcels and onto the serving plate, and pour the coconut milk over. Sprinkle with coriander leaves and extra chilli (if desired) and serve with steamed greens and rice.