My last attempt at baking a fish in a pouch occurred a month ago, and it paired the fillet with some fairly standard Italian flavors. You really can't go wrong with olives, shallots, and tomatoes, but it did leave me a little uninspired. This time, I wanted something spicier and more fragrant. Luckily, cooking in a pouch is nothing if not adaptable, and this combination of Asian pantry staples was about as easy to put together as the Italian one.
I found this recipe on RecipeGullet. The only thing that had me worried was the use of maple syrup, but it just sort of disappeared into the dish and helped balance the saltiness of the soy and fish sauces. The flavors are so good that building this into a grander meal would be easy. The recipe recommends serving it with bok choy. Rice would definitely be right. Me? I just opened the pouch and ate it straight from the foil. I was hungry.
- 2 fresh fish fillets (use a firm white fish)
- 2 inch ginger, peeled and grated
- 3 cloves garlic, minced
- 2 scallions, chopped
- 2 jalapeños, stemmed, seeded, and chopped
- 1 cup cilantro, chopped
- 2 tablespoons canola oil
- Dash of sesame oil
- Dash of soy sauce
- Dash fish sauce
- 1 tablespoon maple syrup
- Salt and pepper
Preheat oven to 400°F. Meanwhile lay the fillets, skin side down, on a piece of parchment paper or foil that will easily fit them.
In a bowl, stir together the ginger, garlic, scallion, jalapeño, cilantro, canola oil, sesame oil, soy sauce, fish sauce, maple syrup, and a pinch of salt and pepper. Distribute this mixture on top of the fish. Wrap the parchment paper or foil around the fish to form a packet; seal. Place in oven; cook 10 to 12 minutes.
Remove fish from the oven and unwrap.