Foil-Baked Fish with Garlic and Ginger (Asian Style)
This tin foil baked fish is my attempt at having ‘steamed’ fish that we usually have in Asia. It is hard to go wrong with this and you hardly need to do anything! I can have just this with a bowl of steaming white rice! Bliss.
I think this is a great weeknight dish, especially because it requires minimal effort and is relatively quick to prepare. It ain’t rocket science to chop up some vegetables and place them in an aluminium foil, wrap it up and put it in the oven. The only thing I wish I did that day was to bake more fish!
- 2 fish fillet ( about 220g)
- 2 cloves of garlic, thinly sliced
- 2 slices of ginger
- 1 small chilli, deseeded and finely sliced
- 2 spring onions, chopped an inch apart and separate the green and the white part
- soy sauce
- salt and pepper
- Preheat oven to 190 degree C. Take two pieces of strong kitchen foil, roughly 25cm square, and brush them with the oil.
- Season the fish fillets generously and place them on the foil – either two small fillets or one large one per parcel.
- Add the garlic, ginger and chilli, patting them on to the fish flesh. Sprinkle a little soy sauce and a good grinding of black pepper over each pile, then bring up the sides of the foil and scrunch them together tightly to form well-sealed but baggy parcels. Place the parcels on a baking tray, transfer to the oven and bake for 15 minutes.
- Open up the steaming, fragrant parcels and pile the contents, including all the lovely juices, on to two warm plates. Serve with noodles, mash or rice and some wilted greens.