Recently I bought a new cooking book from Levi Roots. It has heaps of amazing recipes! I tried a first one last friday and the fish was just perfect! It can be cooked on a bbq or in an oven. I used an oven because the weather wasn’t very bbq-friendly and it turned out very soft and delicious. The recipe is originally for a bbq though, so if you try this on a bbq let me know how it turns out! 🙂 I also didn’t use capsicum but swapped them for courgettes and tomatoes. So this is what you’ll need.
- 1 onion, chopped finely
- 1 big tomato, sliced
- 1 courgette, chopped finely
- (you can swap tomato and courgette for red and green capsicum)
- chili flakes
- 1,5 cm ginger, peeled and grated
- 2 cans coconut cream (160ml each)
- juice from 1 lime
- 2 tbs brown sugar
- 4 fish fillets (I used salmon)
Heat some oil in a pan and add onions and courgettes until browned lightly. Then add ginger and fry for another 2 minutes. Add the coconut cream and chili flakes. Heat up the whole mixture but don’t let it boil. Add the lime juice and season with salt, pepper and sugar.
Prepare 8 big pieces of foil. Always use 2 layers of foil to make parcels. Then fill your 4 parcels with an equal amount of coconut mixture and put a fish fillets in each of them. Season the fish and decorate with tomatoes. Close the parcels but don’t wrap them too tight. If you use a bbq the recipe recommends to put it on the bbq for 12 minutes and then check if the fish is cooked. I had it in our oven for about 15 minutes on 200°C and it was just fine. Goes well with rice. Happy cooking! 🙂