• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Asian Fish Packets (Le Colonial)

  • Recipe Submitted by on

Category: Asian

 Ingredients List

  • 3/4 c Coconut milk, light
  • 2 tb Fresh ginger root, minced
  • 1 tb Sugar
  • 1 tb Lime juice
  • 1 ts Fish sauce, Asian
  • 3/4 ts Salt
  • 24 oz Sea bass fillets, or grouper
  • -(remove skin; one fillet
  • -per serving)
  • 4 ts Mint leaves, minced

 Directions

The fillets should be the same thickness so they cook in the same amount of
time. The packets can be prepared several hours ahead and refrigerated
until ready to cook.

Combine coconut milk, ginger, sugar, lime juice, fish sauce and salt in
small dish.

Center each fillet on aluminum foil and bring up sides of foil close to
edges of each fillet. Top each fillet with 3 tablespoons coconut milk
mixture and sprinkle with 1 teaspoon mint. Fold together edges of foil to
make 4 airtight packets.

Place packets in single layer on baking sheet. Bake at 450 degrees until
fish is cooked through, about 18 minutes for 1-inch-thick fillets. Serve
hot, at room temperature or chilled.

4 servings. Each serving: 252 calories; 595 mg sodium; 109 mg cholesterol;
14 grams fat; 7 grams carbohydrates; 25 grams protein; 1.21 grams fiber. MC
210 calories, 5.9 g fat (25.8%cff)

Tip Called nam pla in Thai, nuoc mam in Vietnamese, petis in Filipino
and tuk trey in Cambodian, fish sauce is the salt brine in which fish have
been pickled. It has a loud fishy aroma and, in small quantities, it gives
an indispensable authentic flavor to many Southeast Asian dishes. You can
find fish sauce at Asian grocery stores and sometimes in the Asian sections
of supermarkets. AM

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