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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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