Fish Packets (Le Colonial)|
Asian Fish Packets (Le Colonial)
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
4 ts Mint leaves, minced
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
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
GOOD COOKING: An Asian Meal for All Seasons. ** MENU * ASIAN FISH PACKETS
THIN NOODLES WITH CARROTS, GREEN ONIONS AND CILANTRO * ORANGE CAKE WITH
ORANGE SYRUP ** I've adapted these recipes for grouper in coconut milk and
noodles with carrots from some dishes I tried at LE COLONIAL, A SMALL
INDOCHINESE RESTAURANT IN ST. BARTH'S IN THE FRENCH WEST INDIES. ** This is
a most appealing, upbeat meal. And although I like these dishes served hot,
they are also good served at room temperature or chilled in hot weather.
Snow peas make an excellent addition to the plate. ** A warm orange cake
served with warm orange syrup from Maya's, a restaurant perched right on
the water's edge, is a delicious finish for the meal. For a more festive
appearance, serve sliced, sugared strawberries or raspberries on the side.
** Mandel is a cookbook author. Her latest book is "Celebrating the
Midwestern Table" (Doubleday & Co., 1996).
Posted on McRecipe by Pat Hanneman (firstname.lastname@example.org) | MC 3
Recipe by: ABBY MANDEL, April 30, 1997 Posted to MC-Recipe Digest V1 #649
by Kitchen PATh
on Jun 26, 1997