Thai-Style Fish in Foil

A fish dish that will delight all lovers of healthy, light, and slightly spicy meals. Since the preparation is so quick and simple, its also a great idea for a weekday meal.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 2

Ingredients

  • 400 g Fish, trout

  • 1 piece Ginger, fresh

  • 1 piece Chili peppers, green chili, fresh

  • 2 pod Garlic, fresh

  • 0.25 teaspoons Chili peppers, red chili, dried

  • 1 piece Lime, fresh

  • pieces Coriander, leaves, fresh

  • 2 spoons Soy sauce, shoyu

  • 1.5 spoons Oil, plant, coconut

Steps

  1. Preheat the oven to 200 degrees Celsius. Rinse the fish fillets, chili, lime, and cilantro under running water and dry them well. Peel the ginger and garlic, then finely chop them. Clean the chili (remove the stem and seeds) and slice it into rings. Finely grate the lime zest and squeeze the juice from the lime. Roughly chop the cilantro.

  2. Cut two large rectangular pieces of aluminum foil. Place one fish fillet in the center of each piece. Sprinkle the fillets with garlic, ginger, lime zest, cilantro, and chili. Drizzle everything with lime juice, coconut oil, and soy sauce, then fold the edges of the foil together and seal tightly to create two large closed packets.

  3. Place the prepared packets on a large baking sheet and bake in the preheated oven for 13 to 15 minutes.

  4. Serve the packets on plates and accompany them with your choice of side dish. Steamed fish pairs excellently with jasmine rice and roasted or steamed vegetables.

Nutrition Information (Per 100g)

  • Calories: 119.49 kcal
  • Fat: 3.97 g
    • Saturated Fat: 0.66 g
  • Carbohydrates: 4.63 g
    • Sugars: 0.33 g
  • Protein: 13.41 g
  • Fiber: 0.33 g

Advice

When opening the foil packets, be careful not to burn yourself with the hot steam. Instead of trout, you can use salmon fillets or any other white fish (hake, sea bream, sea bass, etc.).