Parchment paper parcels feel fancy. They just do. My brain knows it takes all of two minutes to wrap up what will be the most succulent tender fish, but when it is done I always look at it with pride akin to this patterned cake I made last year. The cake may have taken a smidge more time. This Chilli Ginger Paper Baked Fish is slightly adapted from Chrissy Teigen who I love most for her funny tweets and this crazy delicious book she’s written appropriately called Cravings.
Chrissy Teigen (who I will awkwardly call by her full name) has a Thai Mama. That means when she talks Thai food I take her seriously. She also tells you how to do stuff like make your own Thai dried chillies which automatically makes me go all Hallelujah-ish.
Why Paper Baked Fish is Awesome
Because it is. Ok ok, that doesn’t seem to quite explain it. So here are three reasons why
- Fish cooked in steam is beautifully tender
- Because all the fabulous flavours from your ginger, garlic, chillies, scallions and mushrooms party in that oven together in a way where they meld but still retain their beautiful flavour
- Apart from the satisfying splash of coconut milk it’s pretty low fat which means you can make it ALLLLL the time and not feel bad about it!
Ready to cook? How exciting! Don’t forget to share your delicious recreations on Instagram @flourandspiceblog and rate the recipe right here!
A light delicious healthful steamed fish recipe with lots of great flavours!
- 2 green chillies chopped (more for a spicy dish)
- 2 scallions chopped
- 2 tbsp minced garlic
- 1 zucchini, cut into long thin strips
- 400g white fish fillets (2 large)
- 3-4 shiitake mushrooms, button mushrooms work too
- 2-inch piece fresh ginger, julienned
- 3 tbsp coconut milk (read recipe notes)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tsp lime juice
- 1 tsp fish sauce (optional)
- cilantro, lime wedges, minced red peppers for garnish
Preheat the oven to 450 degrees F
Cut a 18-20 inch piece off from the parchment paper roll, fold in half and cut out a large heart shape – this is going to be what your fish bakes in so the fish needs to fit nicely with some space for crimping the ends.
Repeat for your second piece of fish
Combine the chillies, scallion and garlic and set aside
Lay half the strips of zucchini down in one half of the parchment heart and at an angle so they fit well. Place the remaining zucchini in the second heart shaped piece of parchment, again on half the heart
Place the fish fillets on top and season well with salt and pepper
Sprinkle half the chilli mixture on one parcel, the other half on the other
Top with the sliced mushrooms and julienned ginger
In a small bowl whisk together the remaining ingredients i.e. the coconut milk, soy sauce, toasted sesame oil, lime juice and fish sauce (if using).
Pour half the sauce on one fillet and the other half on the other
Now starting at the what would be the centre of the heart if the piece were open start crimping the edges together by pressing them together and twisting them in, keep going till the paper parcel is sealed and repeat for the second fish.
Bake for 15 minutes or until the package puffs up slightly and the fish is cooked through. Top with your garnishes and serve immediately.
If they are available where you are then buy a 160 ml mini can of coconut milk and open it without shaking it. The rich coconut cream at the top gives me a luscious 3 tbsp.
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