A light delicious healthful steamed fish recipe with lots of great flavours!
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.