We don\’t make this often because I\’m dismayed by the state of fish these days. I\’ve read too much about pesticides (for lice), antibiotics and dyes (to salmon for pink flesh) in farmed fish, and then accumulated PCBs, mercury and endangered stock levels in wild fish – but what are the alternatives? (Yes, I know, become a vegetarian.) Anyway, this is a lovely dish when it does get made. The fish is baked and steamed at the same time so you\’ll need some foil that isn\’t lined with a fine layer of plastic or some other chemical.
- fresh fish fillets (like barramuni, snapper and salmon)
- juice of 1 or 2 limes. Start with just 1 and taste test before squeezing more.
- coconut milk
- light soy sauce
- sesame oil
- sesame seeds
- white ends of shallots
- grated ginger
- fresh coriander leaves
- optional: chilli flakes
Method:
- Preheat the oven to 180C.
- Toast the sesame seeds in a frying pan without oil. Stir and get ready for them to turn quickly.
- Mix together some lime juice, soy sauce, coconut milk, sesame oil and optional chilli flakes.
- Double-layer squares of foil. Pinch the corners so they become like boats. Place these on a large baking tray.
- Place a fish fillet in each foil-boat. Spoon over the sauce, then top with shallots, ginger, sesame seeds and coriander leaves.
- Fold the foil down so that the parcel is closed.
- Bake for about 25 minutes.