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Asian fish fillet in baking paper

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Ingredients for 3 servings:

  • 3 redfish fillets (alternatively pangasius)
  • 6 tbsp coconut milk
  • 4 tsp soy sauce
  • 1 tsp curry paste, red
  • 1 tsp chili pepper(s), finely chopped
  • 3 sprigs rosemary

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First, preheat the oven to 180°C top/bottom heat (160°C fan-assisted). First, clean the fish fillets under running water and then dry them. Season them with pepper and salt on both sides. Place one fish fillet at a time on a 30 cm x 30 cm square of baking paper. Pour 2 tablespoons of coconut milk onto each square. Mix the finely chopped chili peppers with the soy sauce and curry paste and spread evenly over the fish fillets. Place a sprig of rosemary on each fillet. Shape the squares into parcels and, ideally, gather them together at the top like a bread bag and press them down. Place them on a baking tray in the hot oven for 12-15 minutes. Serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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