Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
- 2 fillets of fresh or frozen "white" fish, such as cod (pictured here), snapper, halibut, etc.. (SERVES: 2 )
- 2 "sheets" banana leaves, OR tin foil, OR parchment paper
- juice from 1/2 lime (OR substitute lemon juice)
- 1 stalk lemongrass, minced (see below), OR 2 Tbsp. frozen prepared lemongrass (available in Asian stores)
- 1/4 cup oyster sauce
- 3 Tbsp. soy sauce
- 1 Tbsp. brown sugar
- 1-2 tsp. chilli sauce, OR 1-2 fresh chillies, minced (2 chillies for spicy, 1 for medium, 1/2 for mild)
- 1 Tbsp. fish sauce
- 1/4 cup chopped fresh coriander leaves and stems
- 1 Tbsp. rice vinegar (OR substitute with red wine vinegar, or white vinegar)
- 2 cloves garlic, minced
- 2 Tbsp. water
- handful of fresh coriander leaves
- handful of fresh basil leaves
- Rinse fish fillets and pat dry. Drizzle a little lime juice over each fillet, then sprinkle with salt.
- Place the first fillet in the middle of a sheet of tin foil, parchment paper, or banana leaf. Fold over the ends of the sheet, then the sides. Place seam-side down in a baking pan or dish. Note: Make sure the dish has sides, as some juice might escape.
- Bake at 350 degrees for 15 minutes.
- While the fish is baking, prepare the sauce. Place all sauce ingredients in a sauce pan, stirring well. Bring to a soft boil.
- Reduce heat to medium-low, simmering until lemongrass has softened (about 5 minutes).
- Turn the heat to low, and do a taste test. If the sauce is too salty for your taste, add a squeeze of lime juice. If it's too sour, add a little more brown sugar. If not salty enough, add a little more fish sauce. Goal: This sauce should be strong and tangy - a balance between sweet and sour, with a hit of spice (chilli and garlic).
- Cover the sauce to keep it warm.
- After 15 minutes, open one of the fish "packets". Insert a fork into the center of the fillet and gently pull apart. If the inner flesh is still translucent, return the fish to the oven for 5 more minutes. If it's opaque and comes apart easily, the fish is done.
- If you've used banana leaves, serve the fish right in the packet (just drain out the juices beforehand), placing the packet on a plate. Otherwise, remove the fillets from the foil/paper, and place on plates with the sauce either drizzled over the top, or on the side. Add a sprinkling of fresh coriander and basil leaves, and serve with plenty of Thai jasmine rice.
Serving Suggestion: Accompany this fish dish with a Thai salad for a balanced and nutritionally satisfying meal (See suggested recipe links below).