Asian Fish Packets (Le Colonial)

Title:
Asian Fish Packets (Le Colonial)

Yield:
4 Servings

Categories:
Asian,
Meal




Ingredients:





   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






 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


 


 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 (phannema@wizard.ucr.edu) | MC 3


 


 Recipe by: ABBY MANDEL, April 30, 1997 Posted to MC-Recipe Digest V1 #649


 by Kitchen PATh 
on Jun 26, 1997