Fish in a Pouch

This has by far been the longest I have not posted you guys. It has been so crazy at work lately, I haven’t been able to even get chill time with the husband, let alone have the energy to cook and then write about it. Not cooking for 3 straight weeks, can you imagine? It was Diwali time and seeing as how many Diwali ads you would have been bombarded by, you can guess what I’ve been doing this whole time right? Getting ads ready for Diwali. Yup. #agencylife.

Well now that the festive season is behind us, I finally am closer to getting my life back and hence here I am. Though, this time around with such a simple, easy, but delish as ever fish recipe you can imagine. My husband totally trips on Fish en Papillote which is basically fish in a packet or pouch. Traditionally, this packet is basically a well folded thick baking sheet, but I like to go with good quality aluminium foil. I just feel like it holds better. But if you want to go old school, I’d say go for it! 🙂 You can do this many different ways, add veggies along with the fish, or herbs, or just a squeeze of lemon. I love fish so any pairings work really great for me. This recipe though has an asian twist to it. We bake the fish with simple seasoning and then serve it with this fabulous sauce that even a 5 year old can concoct. #nojokes.

Now that winter is just around the corner (woot woot!!), this fish recipe with the asian sauce which has that ever so slight heat from the red chilis and ginger is just perfect.

Fish in a Pouch / Fish en Papillote :

Serves 2| Prep time: 5 min | Cook time: 15 min

Ingredients: 

Basa fish – or any white fish you like, 4 firm fillets.
Spring onion- 1/2 cup, tightly packed, chopped
Red bird’s eye chili  – 2, chopped
Ginger – 1/4 inch, sliced or julienned
Light Soy Sauce – 1/4 cup
Salt, pepper and lemon juice – to taste

Directions:

Season the fish fillets with salt and pepper and wrap them neatly in an aluminium foil or parchment/baking sheet.

Pre-heat your over for 5 minutes @140 degrees C. Place the packet on a baking tray and put it in the oven @ 160 degrees C for about 10 minutes. Now remember, the time required for the fish to cook depends on the type of fish you use, the thickness of the fillet and your oven. You can always check if the fish is cooked after 10 minutes and if not, put it back in the oven – that’s better than over-cooking it.

So while your fish is in the oven, let’s get to this sauce – Mix the red chili, ginger and spring onions in a bowl and then pour over your light soy. It tastes much better if you leave it be for sometime – that allows all of the flavour and the heat from the chili and ginger to get into the soy sauce.

Check on your fish. Once cooked, place on your serving plate and spoon over your magic sauce. This is the easiest, most delicious plate of home cooked food you will ever eat. Also, it sounds fancy, in case you want to impress 😉