Fishy Supper
It is easy to forget some simple staple recipes but when you discover them again, it is a real pleasure. We had white fish fillets to cook for tea and my mind was a blank as to how to do them interestingly. Then it came back; of course, in paper with some Thai type flavourings - so quick and absolutely delicious. Cooking fish this way, any fish filleted, is successful with all kinds of different flavours added.This is a favourite though.
Thai Fish
For 2 pieces of any white fish
Oven on hot - No 7/210
Juice of a large 1/2 lemon
1 tsp light soy sauce
1 tsp light brown sugar
Top of thumb lump of root ginger, shredded finely
2/3 spring onions shredded
Some finely chopped red chilli - this is optional and is a bit much with very delicate fish eg sea bass, but some people love it!
It is easy to forget some simple staple recipes but when you discover them again, it is a real pleasure. We had white fish fillets to cook for tea and my mind was a blank as to how to do them interestingly. Then it came back; of course, in paper with some Thai type flavourings - so quick and absolutely delicious. Cooking fish this way, any fish filleted, is successful with all kinds of different flavours added.This is a favourite though.
Thai Fish
For 2 pieces of any white fish
Oven on hot - No 7/210
Juice of a large 1/2 lemon
1 tsp light soy sauce
1 tsp light brown sugar
Top of thumb lump of root ginger, shredded finely
2/3 spring onions shredded
Some finely chopped red chilli - this is optional and is a bit much with very delicate fish eg sea bass, but some people love it!
- Mix the first 4 ingredients and 15 minutes before you want to cook it, soak the fish in this sauce.
- Put each piece of fish on a large sheet of greaseproof paper to make a loose parcel. Add the onion and chilli if using over the top and any extra sauce. Fold over to secure well.
- Put on a baking sheet and cook for 10-12 minutes for thick pieces and only 7 for thin fillets.
- Either open the parcels and plate your fish, perhaps over the top cheffy style of lots of green veg and new potatoes, or more Thai like, with rice, noodles etc. Or if you are feeding to impress, let guests open their own at the table to enjoy the aroma.
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