Ingredients Jump to Instructions ↓

  1. 3/4 cup 177ml Coconut milk - light

  2. 2 tablespoons 30ml Fresh ginger root - minced

  3. 1 tablespoon 15ml Sugar

  4. 1 tablespoon 15ml Lime juice

  5. 1 teaspoon 5ml Fish sauce - Asian

  6. 3/4 teaspoon 3.8ml Salt

  7. 24 oz 681g Sea bass fillets - or grouper (remove skin; one fillet per serving)

  8. 4 teaspoons 20ml Mint leaves - minced

Instructions Jump to Ingredients ↑

  1. Recipe Instructions The fillets should be the same thickness so they cook in the same amount of time. The packets can be prepared several hours ahead and refrigerated until ready to cook. Combine coconut milk, ginger, sugar, lime juice, fish sauce and salt in small dish. Center each fillet on aluminum foil and bring up sides of foil close to edges of each fillet. Top each fillet with 3 tablespoons coconut milk mixture and sprinkle with 1 teaspoon mint. Fold together edges of foil to make 4 airtight packets. Place packets in single layer on baking sheet. Bake at 450 degrees until fish is cooked through, about 18 minutes for 1-inch-thick fillets. Serve hot, at room temperature or chilled.


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