Turn on the oven, 200 degrees C.
Start by chopping the veggies. I also added a red bell pepper.
Dice the fish.
Mix coconut milk with ginger, pepper and nam pla. Don't be afraid to add more!
Add sweet chili sauce. The same goes here, add more if you like it spicy. You can if course also add fresh chili.
Add lime leaves.
Cut double pieces of foil and put the fish in the center of the foil sheet.
Divide the veggies by 4 so each foil sheet gets the same amount.
Also add the lemon grass (that I cut in 4 pieces). You are not supposed to eat the lemon grass or the lime leaves once the dish is ready.
Pour over the sauce. Make sure that each foil sheet gets at least one lime leaf.
Carefully fold the foil package.
Remember to use double sheets, otherwise the juices will spill out.
The packages are ready! The flavors become much more intense cooking this way rather than the ordinary way on the stove.
I overcooked my fish somewhat, so it's enough to keep it in the oven for 15 minutes.
Nice and colorful 😀
Serve with basmati rice.
- 4.0 Spring onions
- 10.0 Cherry tomatoes
- 3.0 Carrots
- 600.0g Salmon or codfish
- 400.0ml Coconut milk
- 2.0Tbsp Lime juice
- 2.0Tbsp Sweet chili sauce
- 2.0tsp Ginger (fresh or dried)
- 1.0 Lemon grass
- 4.0 Lime leaves
- 1.0tsp Nam pla (Thai fish sauce)
- 1.0 Bell pepper