2 fillets white fish, such as cod or halibut
1 thumb-sized piece fresh ginger, peeled and grated
1 tsp garlic-infused olive oil
Zest and juice of 1 lime
1 tsp coconut aminos, or tamari
½ tsp fish sauce
½ cup coconut milk
1 stalk lemongrass, sliced in half lengthwise and bruised
2 kaffir lime leaves, preferably fresh
1 handful fresh cilantro leaves, plus 2 sprigs
Chopped red chili, to serve
1. Preheat the oven to 400°F.
2. Cut out two large squares of aluminum foil and place them on a baking sheet. Put a ﬁsh ﬁllet in the middle of each, and fold up the sides to create a bowl shape.
3. Mix together the ginger, garlic olive oil, lime zest and juice, coconut aminos, ﬁsh sauce and coconut milk, then pour half over each ﬁllet. Tuck the lemongrass and a lime leaf into each wrapper next to the ﬁsh, and sprinkle with the cilantro leaves. Fold up the sides to create a packet, scrunching the top of the foil together so that no liquid or steam can escape.
4. Bake in the oven for 10 to 15 minutes, or until the ﬁsh is cooked through. Garnish each parcel with a sprig of cilantro and a sprinkle of chopped chili and serve with steamed green vegetables, such as bok choy or tenderstem broccoli, or boiled new potatoes if you’re not watching your weight.
Source and Credits
Excerpted from Cook.Nourish.Glow. by Amelia Freer. Copyright © 2016 Amelia Freer. Photography copyright© 2016 Susan Bell. Published by Appetite by Random House, a division of Random House of Canada Ltd., a penguin Random House company. All rights reserved.