Here’s a great way to cook fish fillets either on the barbecue or in the oven. This method keeps the fish nice and moist and you can experiment with any number of different flavours here.
Rinse your fish fillets (I used Tarakihi tonight) and pat dry. A teatowel is best here, to soak up all the water, just throw it straight into the wash afterwards. Place each fillet on a piece of tin foil and make a parcel by bringing the two horizontal edges up together then twisting up the right and left sides a bit. Leave the top open to add the flavours at this stage. Right now they will be looking a bit like little canoes.
Throw in some chopped spring onion, a splash of fish sauce and lime juice and a little finely chopped ginger, then seal the top edges together. Cook parcels on the barbecue (under a hood is best) for about 10-15 minutes. You don’t want to overcook it or it will go a little mushy. When cooked, the fish will flake easily and the spring onion will just be starting to fade from bright green.
Serve with some bread to mop up the yummy juices.
Ideas for alternative flavours:
– A gremolata with plenty of chopped flat-leaf parsley, lemon juice, good olive oil and chopped toasted hazelnuts.
– Chopped Kalamata olives, lemon juice and rosemary
– Soy sauce, spring onion, ginger and sesame oil
– Lime juice, fish sauce, palm sugar and fresh red chilli