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
           -per serving)
      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.