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Tender
fillets of fish combined with chopped tomatoes, fresh mint
and Vietnamese-style seasonings then baked in foil to infuse
the flavors.
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| 2
tomatoes—diced |
| 2
tablespoons fish sauce |
| 1
tablespoon lemon juice |
| 1
teaspoon sesame
oil |
| 2
teaspoons finely grated fresh ginger |
| 1
clove garlic—finely chopped |
| 1
tablespoon finely chopped fresh mint |
| ½
teaspoon superfine (caster) sugar |
| ¼
teaspoon black pepper |
| 2
x 6 oz (180g) fillets firm white fish |
| 2
x square pieces of aluminum foil |
| 1
carrot—julienned |
PREHEAT
the oven to 225°C/440°F. MIX together the tomatoes,
fish sauce, lemon juice, sesame oil, ginger, garlic, mint, sugar
and pepper in a bowl until well combined. PLACE a fish fillet
in the center of each piece of foil and arrange the carrot on
top. SPOON equal amounts of the tomato mixture over each. FOLD
the foil over the fish and vegetables and seal the foil parcels
tightly (folding the edges together so no steam can escape).
COOK the parcels on the oven rack for 15 minutes. TRANSFER the
fish, vegetables and sauce from the foil packets to serving
plates and accompany with rice.
Tip:
Be careful when opening the packets—the
steam is very hot. These foil parcels can be prepared in advance
and left to marinate in the fridge until you're ready to cook.
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