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Asian-style fish parcels
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Flaky fish baked in savory parcels for a delectable dish.
Ingredients:
  • 4 whole silver bream (about 350g each), scaled, gutted and cleaned (ask your fishmonger to do this)
  • Light olive oil, for greasing
  • 1 lime, quartered
  • 8 fresh makrut lime leaves
  • 82.50 ml chopped fresh coriander
  • 42.00 gm soy sauce
  • 2 garlic cloves, crushed
  • 2 tsp sesame oil
  • 1 lime, extra, juiced
  • Cooked jasmine rice, to serve
Instructions:
  • Preheat your oven to 180°C.
  • Rinse fish quickly with cold water and pat dry with paper towel. Use poultry scissors to trim side fins, dorsal and belly fins, and shape the tail into a V, if desired.
  • Score both sides of the fish by making 2-3 slashes on the thickest part of the flesh using a sharp knife.
  • Prepare four large pieces of foil and coat them with the fragrant olive oil. Gently position a fish on each foil piece and insert a wedge of lime and a tantalizing makrut lime leaf into the belly of the fish.
  • Finely chop the remaining makrut lime leaves and place them in a small bowl. Combine with coriander, soy sauce, garlic, sesame oil, and lime juice, then mix thoroughly. Spread this delicious mixture evenly over the fish, then wrap loosely in foil, folding the edges tightly to seal.
  • Lay fish parcels on a spacious baking tray. Bake in a preheated oven for 20 minutes, or until the fish flakes easily with a fork. Serve promptly with jasmine rice.

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