June 3, 2008

fish in a bag

For dinner the other night I cooked Jamie Oliver's Steamed Fish in a Bag which was very quick and easy and tasted really good - definitely a keeper! I altered the method slightly as I went along. Jamie's recipe started by mashing up the lime leaves with a pestle and mortar. I tried that but only succeeded in tearing them slightly. So I just blitzed all the ingredients into a paste with the stick blender and poured it over the raw fish.

Jude's Jamie's Steamed fish in a bag (serves 2)

6 kaffir lime leaves, cut up roughly
1 clove garlic, sliced
1 large red chilli, seeds removed and roughly chopped
3 cm piece ginger, roughly sliced
handful coriander leaves plus extra for garnish
grated rind and juice of a lime
1 T soy sauce
2 T dry sherry
2 T olive oil
2 thick pieces of snapper

Preheat oven to 220C. Place a large oven tray on the centre rack. Tear off a metre of foil (I used the wide one), fold in half, then open out and turn up 5cm all round to create a shallow "tray". Spray or lightly smear with cooking oil. Place fish on one side.

With a stick blender, puree all the ingredients except the fish together to form a thickish sauce. Pour evenly over the fish. Fold over top half of foil and seal the 3 open sides securely with a double fold. Don't fold the foil right up to the edge of the fish - leave a 5cm or so space so that the steam can circulate.

Place the parcel carefully on the hot tray and bake for about 12 mins. until cooked through. Garnish with coriander and serve over steamed rice.

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