Super easy, quick and healthy with virtually nothing to clean up, these Asian snapper parcels are a great dinner any night of the week. You can use any white fish, as fillets or even a whole fish stuffed and topped with the ingredients below. This also works a treat barbequed. To make a complete Asian feast, serve with stir fried greens and coconut rice or ginger fried rice.
Asian Snapper Parcels
White fish (snapper, blue eye, barramundi would all work)
Per piece of fish
2cm piece of ginger, julienne or grated
1/2 shallot, finely sliced
1 red chilli, seeded and finely sliced
1 kaffir lime leaf, finely sliced (or zest of half a lime)
small handful of coriander, leaves & stems, finely chopped
2 tspn soy sauce
1/2 tspn sesame oil
1 tspn chilli sauce
Preheat oven to 200C. For each piece of fish assemble 2 pieces of silver foil overlapping (top to bottom) with one piece baking paper on top of the silver foil. Place the fish skin side down on the baking paper. Scatter ginger, shallot, chilli, lime leaf, and coriander over the fish. Drizzle with soy, sesame oil and chilli sauce. Wrap the parcels tightly and place on a baking tray. Bake for about 20 minutes or until cooked through (this will depend on the thickness of the fish fillets you have).