Ingredients
- 4 snapper, tarakihi or gurnard fillets, roughly 150g each
- 1 lemongrass stalk, white part only, cut into matchsticks
- 1 thumb of ginger, cut into matchsticks
- 1 kaffir lime leaf, finely sliced
- 2 shallots, finely sliced
- 1 red chilli, finely sliced
- 2 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- FOR SERVING
- 1 spring onion, julienned
- 1 handful of fresh mint and coriander leaves
- 1 lime, cut into wedges
Recipe also works with: Blue warehou
Method
- Heat the oven to 200°C.
- Cut 4 squares of tin foil and baking paper big enough to encase each fish fillet.
- Place the baking paper square on top of the tinfoil.
- Place the fish fillets on top of the baking paper and top with all remaining parcel ingredients.
- Wrap the parcels tightly so no air escapes and place them on a baking tray.
- Bake for 10 minutes or until the flesh is white and cooked through.
FOR SERVING
Plate the fish, open the parcels and top the fish with sliced spring onion, mint, coriander and lime wedges. Serve with steamed greens and rice.
Recipe supplied by Sanford and Sons Fishmonger.
Species used in this recipe
Ghost shark
Dark ghostshark belongs to the Chimaeridae family (chimaeras, ghostsharks) and is restricted to New Zealand, but there are similar species elsewhere. ...
Grey mullet Mãori Name: Kanae
Grey mullet is a surface-dwelling coastal species belonging to the Mugilidae family (mullets).