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Asian Fish Packets (Le Colonial)

Cuisine: Chinese
Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

3/4 cup 177mlCoconut milk - light
2 tablespoons 30mlFresh ginger root - minced
1 tablespoon 15mlSugar
1 tablespoon 15mlLime juice
1 teaspoon 5mlFish sauce - Asian
3/4 teaspoon 3.8mlSalt
24 oz 681gSea bass fillets - or grouper (remove skin; one fillet per serving)
4 teaspoons 20mlMint leaves - minced

Recipe Instructions

The fillets should be the same thickness so they cook in the same amount of time. The packets can be prepared several hours ahead and refrigerated until ready to cook.  Combine coconut milk, ginger, sugar, lime juice, fish sauce and salt in small dish.

Center each fillet on aluminum foil and bring up sides of foil close to edges of each fillet. Top each fillet with 3 tablespoons coconut milk mixture and sprinkle with 1 teaspoon mint. Fold together edges of foil to make 4 airtight packets.

Place packets in single layer on baking sheet. Bake at 450 degrees until fish is cooked through, about 18 minutes for 1-inch-thick fillets. Serve hot, at room temperature or chilled.


Tip: Called nam pla in Thai, nuoc mam in Vietnamese, petis in Filipino and tuk trey in Cambodian, fish sauce is the salt brine in which fish have been pickled. It has a loud fishy aroma and, in small quantities, it gives an indispensable authentic flavor to many Southeast Asian dishes. You can find fish sauce at Asian grocery stores and sometimes in the Asian sections of supermarkets.

Abby Mandel


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