Introduction
This delightful dish featuring thin white fish fillets offers a savory and aromatic experience, perfect for seafood lovers. The combination of fresh green onions, ginger, and a hint of chili elevates the flavors, while a splash of hot peanut oil adds a satisfying sizzle that brings the dish to life. It’s an easy to prepare dish that impresses with both presentation and taste.
Detailed Ingredients
2 x 180g (6 oz) thin white fish fillets, skinless (~1.5 cm/ 2/3″ thick)
1 tsp cooking sake (substitute mirin, Chinese cooking wine, or dry sherry)
Small pinch of salt
Small pinch of white pepper (substitute black pepper)
Topping (divide between 2 fish):
1/2 cup green onion (green part only), finely sliced on the diagonal
2 tbsp ginger, finely julienned
1 tbsp large red chili, deseeded and finely julienned on the diagonal (optional)
Sauce (divide between 2 fish):
2 tsp light soy sauce (or all-purpose soy sauce)
2 tsp toasted sesame oil
2 tbsp peanut oil (or vegetable, canola, grapeseed oil)
Prep Time
10 minutes
Cook Time
12 minutes
Total Time
22 minutes
Yield
2 servings
Enjoy this quick and flavorful fish dish, perfect for a weeknight dinner or a special occasion. It’s healthy, easy to make, and can be adapted to your taste with different toppings or sauces, making it a versatile addition to your culinary repertoire.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 200°C (400°F) or 180°C (350°F) if using a fan-forced oven.
Step 2: Prepare the Foil and Parchment
Cut two pieces of foil, each measuring approximately 25 cm (10 inches) long. Place a slightly smaller piece of parchment paper on top of each foil piece.
Step 3: Season the Fish
Lay a fish fillet on each parchment paper square. Lightly sprinkle both sides of each fillet with a small pinch of salt and white pepper. Drizzle 1/2 tsp of cooking sake over the top of each fillet.
Step 4: Wrap the Fish
Wrap the fish in the parchment paper first by folding the edges to seal. Then wrap the foil around the parchment packet to create a secure parcel.
Step 5: Bake the Fish
Place the foil parcels on a baking tray. Bake for 12 minutes, or until the internal temperature of the fish reaches 55°C (130°F) or until it flakes easily.
Step 6: Rest the Fish
Remove the parcels from the oven and let them rest for 3 minutes. Carefully open the parcels by folding down the sides to create a “boat” that will catch the sauce.
Step 7: Heat the Peanut Oil
While the fish is resting, heat the peanut oil in a small saucepan over medium heat until it becomes hot.
Step 8: Prepare the Toppings
Top each fish fillet with finely sliced green onion, julienned ginger, and red chili (if using). Drizzle each fillet with 1 tsp of light soy sauce and 1 tsp of toasted sesame oil.
Step 9: Add the Hot Oil
Carefully pour the hot peanut oil over the toppings on each fish fillet. Expect the oil to sizzle upon contact.
Step 10: Serve
Serve immediately, enjoying the fish directly from the foil boat, ensuring each bite is well-coated in the flavorful sauce.
Notes
Ingredient Substitutions
You may substitute cooking sake with mirin, Chinese cooking wine, or dry sherry. Black pepper can be used instead of white pepper.
Fish Cooking Time
Adjust the cooking time based on the thickness of the fish fillets. Thicker fillets may require extra time to cook through.
Serving Suggestions
This dish can be served with steamed rice or vegetables for a complete meal.
Cook techniques
Preheating the Oven
Preheating your oven is essential for ensuring even cooking. Set the oven to the desired temperature and allow it to reach that temperature before placing any food inside.
Wrapping Fish in Parchment
Wrapping fish in parchment paper creates a steam packet. This technique helps keep the fish moist and enhances its flavor while allowing for the infusion of any additional ingredients added within the packet.
Seasoning
Season both sides of the fish fillets with salt and white pepper. This enhances the flavor of the fish, ensuring every bite is balanced and savory.
Creating a Sealed Parcel
Wrap the parchment securely and then wrap it again in foil. This double wrapping ensures that steam is trapped inside, cooking the fish evenly and keeping it tender.
Baking Time for Fish
Baking fish at a specific temperature for the right amount of time is crucial. Cooking until it reaches the proper internal temperature ensures food safety and optimal texture.
Resting the Fish
Letting the fish rest for a few minutes after baking allows the juices to redistribute, making it more flavorful and easier to handle when opening the parchment.
Hot Oil Topping Technique
Pouring hot peanut oil over the toppings creates a sizzle that enhances the aroma of the dish and helps to cook the toppings slightly, providing a flavorful contrast to the tender fish.
FAQ
Can I use different types of fish for this recipe?
Yes, other thin white fish fillets like sole, tilapia, or flounder can be used as substitutes.
What can I substitute for cooking sake?
You can substitute cooking sake with mirin, Chinese cooking wine, or dry sherry for a similar effect.
Is it necessary to use red chili for this dish?
No, the red chili is optional. If you prefer milder flavors, you can skip it or use a less spicy variety.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the packets in advance and store them in the refrigerator until you’re ready to bake.
What type of pan should I use for baking?
A baking tray is suitable for holding the foil parcels, allowing even heat distribution in the oven.
Conclusion
The fish fillets baked in parchment and foil create an exquisite dish that perfectly balances the delicate flavors of the fish with the vibrant toppings and rich sauce. The infusion of ginger, green onion, and chili adds a refreshing depth, complemented by the nutty sesame and robust soy sauce. This method of cooking not only preserves the moisture of the fish but also enhances the overall dining experience, making it a delightful choice for any occasion.
Fish Tacos
Combine the baked fish with warm tortillas, shredded cabbage, avocado slices, and a drizzle of lime crema for a fresh twist.
Asian-style Noodle Salad
Serve the fish on a bed of soba noodles mixed with julienned carrots, cucumbers, and sesame dressing for a light and refreshing meal.
Quinoa Bowl
Create a quinoa bowl by adding the fish on top of cooked quinoa, along with steamed broccoli, edamame, and a sprinkle of sesame seeds.
Stir-fried Vegetables
Pair the fish with a side of stir-fried bok choy, bell peppers, and snap peas tossed in garlic and soy sauce for added texture and flavor.
Rice Paper Rolls
Roll the fish, green onions, and fresh herbs in rice paper for a light appetizer, served with a soy or peanut dipping sauce.
Grilled Vegetable Skewers
Complement the fish with skewers of marinated grilled vegetables such as zucchini, bell peppers, and cherry tomatoes for a colorful side dish.
