0 Picture
Ingredients
- 2.5cm ginger, peeled and chopped
- 1 lime, zest and juice
- 3 red chillies, finely chopped
- 440ml canned coconut milk
- 1 tablespoon fish sauce
- 4 x 150g cod fillets
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Put the ginger, lime zest and chillies in a bowl. Pour over the coconut milk, lime juice and fish sauce, and mix well. Add the fish and coat with the marinade. Allow to marinade for at least 2 hours.
Step 2
When the fish has marinated, preheat the oven to 180C (Gas Mark 4).
Step 3
Using 4 large sheets of greaseproof paper, put a cod fillet on the centre of each piece.
Step 4
Strain the marinade and set aside the liquid. Spoon the pieces of ginger, chilli and lime zest over the cod fillets.
Step 5
Bring the edges of each piece of paper up around the fish and fold over to seal. Put the four parcels in the oven on a baking tray. Bake for 15-20 minutes.
Step 6
While the fish is cooking, put the marinade liquid into a pan and bring to the boil. Boil for 3-4 minutes, or until it has thickened slightly.
Step 7
Unwrap the paper parcels and put a fish fillet onto each plate. Pour over some of the thickened marinade/sauce. Serve with rice.
You can use any white fish fillets in place of the cod - eg haddock, whiting, pollock.
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