Cooking your fish in a parcel is a great way to keep it juicy and tender. It’s a fabulous method to apply to different fish and flavors. Try using curry leaves, tomatoes and garlic or soy, chili, and a little Shaoxing wine as alternatives.
1 tablespoon light soy sauce
1 tablespoon mirin
2 spring onions, thinly shredded
1 courgette, halved widthways, and then cut into thin sticks
handful of sugar snap peas halved lengthways
1 salmon fillet (about 120g/4¼oz)
1 lemongrass stalk, very thinly shredded, any tough outer leaves discarded
1 red chili, thinly sliced
7g (¼oz) piece of fresh root ginger, finely shredded
1 garlic clove, thinly sliced
sea salt and freshly ground black pepper
handful fresh coriander, chopped, to serve
Preheat your oven to 200°C/400°F/gas mark 6. In a small bowl, combine the soy and mirin. Cut a piece of greaseproof paper or foil roughly 50x40cm (20x15in) and place in a medium-sized roasting tin.
Place the spring onions, courgette and sugar snap peas on the paper and season. Place the fish on top, then top with the lemongrass, chili, ginger, and garlic. Pour over the soy-and-mirin mixture. Fold the sides of the paper over the top, joining them in the middle, and fold together, pleating to enclose. Fold the ends of the paper over several times, then tuck them underneath the parcel to secure.
Pop into the oven for 20 minutes until the fish is just opaque and flakes easily. Pop the parcel onto a plate and scatter over some coriander, before tucking in.
Also works well with
Firm white fish fillets, such as pollack, pollock, haddock, tilapia, or hake
Try with a drizzle of sesame oil before serving.
This recipe is very easy to multiply: just increase the ingredients accordingly and makeup as many individual parcels as needed.
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