Last night we tried one of Lorraine Pascal's recipes, a sort of Thai recipe for super easy and time-saving trout cooked in tin foil, in the oven- Tin foil Thai Trout- try to say that fast! :)
You will need:
4 fish fillets (we used trout)
1 carrot
1 bunch of spring onions
1 celery stick
1 bunch of coriander
3 cloves of garlic
1 thumb sized piece of ginger
1 chilli
2 limes
soy sauce
oil (the original recipe calls for sesame oil)
salt
pepper
First, prepare the fish if necessary.
Then, the only thing that it will take some time is to cut the vegetables. You have to cut the ginger, carrot, chilli, spring onions and celery into long sticks, the garlic in fine slices. In the oven we will use only the stalks from the coriander, the leaves are to be used when served.
Cut squares of tin foil and divide the vegetables in 4, for each fillet. Arrange the fish in the middle, then add some carrot sticks, onion, celery, ginger, garlic, chilli and coriander stalks. Season with salt, pepper and a tablespoon of oil, one of soy sauce and some lime juice.
Wrap the fillets in foil, seal it well but be sure there is room for air to circulate, because the point is that the fish should be steamed.
Cook it for 12 minutes in the oven, I just placed each package on the oven grill, but you can also put it on a baking tray. The 12 minutes worked perfectly for us, the fish was cooked to perfection.
Just serve it in the tin foil and enjoy the beautiful sauce that surrounds the fish. Sprinkle some coriander leaves on top and some lime. We served it with some plain bean thread noodles, the transparent kind of Chinese vermicelli.
Enjoy!
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