Similar to the Red Snapper that I did on the BBQ, another great way to cook fish is to steam it in tin foil. I do it very differently when I use an oven in that I let the fish sit in some stock/white wine so that it will poach as well as steam when cooking.
The beauty of making this dish is that each individual serving of Fish can really be personalized. Personally I like to add a full chilli & ginger to mine but my girlfriend is not a fan so I remove them & add some brown sugar instead as this is how she likes it. Just play around with different ingredients & you will find what you like.
The most important part is the combination of vegetable stock & white wine…..the rest of the ingredients are really up to you.
I like to serve this with my egg fried rice recipe
Serves 2 people
Ingredients
The beauty of making this dish is that each individual serving of Fish can really be personalized. Personally I like to add a full chilli & ginger to mine but my girlfriend is not a fan so I remove them & add some brown sugar instead as this is how she likes it. Just play around with different ingredients & you will find what you like.
The most important part is the combination of vegetable stock & white wine…..the rest of the ingredients are really up to you.
I like to serve this with my egg fried rice recipe
Serves 2 people
Ingredients
2 Pieces of White Fish (cod, tilapia or any other white fish)
200ml Vegetable Stock
100ml White Wine
3 cloves of garlic
2 devil eye chillis
1 Lime
2cm fresh ginger
Handful fresh coriander
2 Spring onions (shallots or red onions also work here)
2 sheets of tin foil (each aprox 60cm long)
200ml Vegetable Stock
100ml White Wine
3 cloves of garlic
2 devil eye chillis
1 Lime
2cm fresh ginger
Handful fresh coriander
2 Spring onions (shallots or red onions also work here)
2 sheets of tin foil (each aprox 60cm long)
Optional
2 tsp brown sugar (if you like things sweeter)
Cooking Utensils
Chopping Board
Sharp Knife
Oven Dish
Preparation
- Wash & dry your fish
2 tsp brown sugar (if you like things sweeter)
Cooking Utensils
Chopping Board
Sharp Knife
Oven Dish
Preparation
- Wash & dry your fish
- Finely chop your garlic, coriander, ginger & chilli
- Roughly chop your spring onions
The Tinfoil Parcel
- Fold your tinfoil in half
- Now you want to tightly fold over the edges a minimum of 4 times to ensure that all the liquid is sealed. In the end you have an open envelope of foil
Preheat oven to 200C
Cooking
- Roughly chop your spring onions
The Tinfoil Parcel
Preheat oven to 200C
Cooking
- Place your fish in the bottom of your tin foil & place on oven dish
- Now add half your vegetable stock & half your wine (the more you cook this you can add or decrease this amount to your own tastes)
- Now add half your vegetable stock & half your wine (the more you cook this you can add or decrease this amount to your own tastes)
- Now add half of all your other ingredients (garlic, ginger, coriander, chilli, spring onion) to each tinfoil package
- Finally add the juice of half a lime to each package
- Fold over the top of the tinfoil 3 times (so that is is completely sealed) so that you have a large tinfoil type envelope, make sure there is a lot of air in the package.
Now push down on the package to compact the air. The fish will now steam & poach together.
- Finally add the juice of half a lime to each package
- Fold over the top of the tinfoil 3 times (so that is is completely sealed) so that you have a large tinfoil type envelope, make sure there is a lot of air in the package.
Now push down on the package to compact the air. The fish will now steam & poach together.
- Cook at 200C for 15 minutes
Serve with my egg fried rice recipe
ENJOY!!!
Made this last night
ReplyDeleteSo easy & delicious
just made it there but used chinese rice wine instead of white wine and fish sauce instead of vegetable stock. It was delicious, easy and satisfying. Highly recommended
ReplyDelete