Ginger And Chilli Thai Cod Recipe | Good Housekeeping UK
- 5 years ago
This Thai cod recipe is a great fresh dinner idea. If you can’t find larger fillets, use ready-portioned smaller ones. Salmon also works well…
Ingredients
1 kg (2½lb) cod fillets - we used two fillets (look for MSC certified fish)
1 garlic clove, thinly sliced
3 cm (1½in) piece fresh root ginger, cut into matchsticks
1 tbsp. fish sauce
Large handful fresh coriander
1 red chilli, sliced into rings
Lime wedges, to serve
Directions
Preheat oven to 220°C (200°C fan) mark 7. Stack two large sheets of greaseproof paper, baking parchment or aluminium foil (a little longer than your fish fillets) on top of each other on a work surface. Put the fish fillets side by side (overlapping a little) on to one side of the paper. Sprinkle over the garlic and ginger, then pour the fish sauce down the length of the fish. Season with freshly ground black pepper. Fold the empty side of the paper/parchment/foil over to cover the fish, then fold each edge in a few times to seal the parcel.
Transfer the parcel to a large, lipped baking tray. Roast for 15-20min or until fish feels firm when pressed through the parcel.
Slide the unopened parcel on to a large board and open it at the table. Scatter over the coriander and chilli and serve with lime wedges.
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Ingredients
1 kg (2½lb) cod fillets - we used two fillets (look for MSC certified fish)
1 garlic clove, thinly sliced
3 cm (1½in) piece fresh root ginger, cut into matchsticks
1 tbsp. fish sauce
Large handful fresh coriander
1 red chilli, sliced into rings
Lime wedges, to serve
Directions
Preheat oven to 220°C (200°C fan) mark 7. Stack two large sheets of greaseproof paper, baking parchment or aluminium foil (a little longer than your fish fillets) on top of each other on a work surface. Put the fish fillets side by side (overlapping a little) on to one side of the paper. Sprinkle over the garlic and ginger, then pour the fish sauce down the length of the fish. Season with freshly ground black pepper. Fold the empty side of the paper/parchment/foil over to cover the fish, then fold each edge in a few times to seal the parcel.
Transfer the parcel to a large, lipped baking tray. Roast for 15-20min or until fish feels firm when pressed through the parcel.
Slide the unopened parcel on to a large board and open it at the table. Scatter over the coriander and chilli and serve with lime wedges.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi