Asian Fish En Papillote (Sea Bass)

Step 1

If your friend fishmonger has not cleaned the fish for you, scale and gut the fish.

Step 2

Slice the garlic and chili and cut the ginger into coins approximately 2-3mm thick.

Step 3

Top and tail your green beans.

Step 4

Zest the lime and then cut the lime in half.

Step 5

Finely slice the green parts of the spring onions and leave the white part whole.

Step 6

Then pick some of the leaves off the coriander and leave the rest with the stalks on,

Step 7

Now take 2 squares of foil around 40-45cm square

Step 8

Place a single seabass diagonally on the baking parchment and season with salt inside and out.

Step 9

Stuff the cavity with half of the ginger, garlic and the coriander that we prepared with the stalks

Step 10

Then arrange half the green beans, add the white part of the spring onion, half of the chili.

Step 11

The season with half of the lime zest, lime juice, sesame oil and rice wine.

Step 12

Wrap to form a parcel, you do not want to wrap the foil around the fish. You want to create a tent but sealed well enough to prevent the steam from escaping.

Step 13

Repeat with the second fish.

Step 14

Bake in the oven at 180°C or 350°F for 25 minutes.

Step 15

Serve at the table allowing people to open their own parcels, the smell is insanely good!