Asian Fish Packets (Le Colonial)
Last updated 6/12/2012 1:05:10 AM. Recipe ID 30015. Report a problem with this recipe.
Title: Asian fish packets (le colonial)
Categories: Asian, Meal
Yield: 4 Servings
3/4 c Coconut milk, light
2 tb Fresh ginger root, minced
1 tb Sugar
1 tb Lime juice
1 ts Fish sauce, Asian
3/4 ts Salt
24 oz Sea bass fillets, or grouper
-(remove skin; one fillet
4 ts Mint leaves, minced
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.
4 servings. Each serving: 252 calories; 595 mg sodium; 109 mg
cholesterol; 14 grams fat; 7 grams carbohydrates; 25 grams protein;
1.21 grams fiber. MC 210 calories, 5.9 g fat (25.8%cff)
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.
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