Thai style fish baked in foil with the aromatic flavours of garlic, ginger, lemongrass and soy. This recipe is perfect for mid week meals when you want something healthy and light, but don’t feel like doing anything too complicated
I used haddock fillets but you can use any kind of white fish. You could steam the fish instead if you have a steamer, but wrapped in foil in the oven is nice too. It is so simple and there aren’t too many ingredients to get hold of either.
This recipe serves two. Serve with boiled rice and stir fried pak choi or another vegetable of your choice.
- Prep Time : 10 minutes
- Cook Time : 12-15 minutes
- 2 Haddock fillets
- Ginger - thumb sized piece, peeled and finely chopped
- 2 cloves garlic
- 1 small red chilli - de-seeded and finely chopped
- Lemongrass - 1 stick, outer layer peeled off, finely chopped
- Light soy sauce - 4 tablespoons
- Fish sauce - 1 teaspoon
- Squeeze of lime
- handful coriander
- 2 spring onions - sliced finely
- sugar or dollop of sweet chili sauce - 1 heaped teaspoon
1. Pre-heat the oven to 200 degrees.
2. Combine the ginger, garlic, chilli, lemongrass, soy, fish sauce, sugar (or sweet chilli sauce) and lime in a bowl. Stir it up until the sugar has been dissolved into the sauce.
3. Create two 'parcels' out of some tin foil. Place one piece of fish in each parcel and spoon the sauce over the top. Sprinkle the spring onion over the top. Seal the parcels so there are no gaps and place on a baking tray.
4. Place in the oven for around 12 minutes, depending on the thickness of the fish.
5. Remove from the foil and pour the sauce from the foil over the top. Tear up some coriander leaves to use for garnish.