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Recipe Name: Asian Fish Packets (le Colonial) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
3/4 Cup(s) Coconut milk, light
2 Tablespoon(s) Fresh ginger root, minced
1 Tablespoon(s) Sugar
1 Tablespoon(s) Lime juice
1 Teaspoon(s) Fish sauce, Asian
3/4 Teaspoon(s) Salt
24 Ounce(s) Sea bass fillets, or grouper
remove skin one fillet
per serving
4 Teaspoon(s) Mint leaves, minced
1 4/19 ms fiber. MC 210 calories, 5.9 g fat 25.8%cff
Directions:
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. 4
servings. Each serving: 252 calories; 595 mg sodium; 109 mg
cholesterol; 14 grams fat; 7 grams carbohydrates; 25 grams protein;
Tip -- Called nam pla in Thai, nuoc mam in Vietnamese, petis in
Filipino and tuk trey in Cambodian, fish sauce is the salt brine in
which fish have been pickled. It has a loud fishy aroma and, in small
quantities, it gives an indispensable authentic flavor to many
Southeast Asian dishes. You can find fish sauce at Asian grocery
stores and sometimes in the Asian sections of supermarkets. -- AM GOOD
COOKING: An Asian Meal for All Seasons. ** MENU * ASIAN FISH PACKETS *
THIN NOODLES WITH CARROTS, GREEN ONIONS AND CILANTRO * ORANGE CAKE
WITH ORANGE SYRUP ** I've adapted these recipes for grouper in coconut
milk and noodles with carrots from some dishes I tried at LE COLONIAL,
A SMALL INDOCHINESE RESTAURANT IN ST. BARTH'S IN THE FRENCH WEST
INDIES. ** This is a most appealing, upbeat meal. And although I like
these dishes served hot, they are also good served at room temperature
or chilled in hot weather. Snow peas make an excellent addition to the
plate. ** A warm orange cake served with warm orange syrup from
Maya's, a restaurant perched right on the water's edge, is a delicious
finish for the meal. For a more festive appearance, serve sliced,
sugared strawberries or raspberries on the side. ** Mandel is a
cookbook author. Her latest book is "Celebrating the Midwestern Table"
(Doubleday & Co., 1996). Posted on McRecipe by Pat Hanneman
(phannema@wizard.ucr.edu) | MC 3 Recipe by: ABBY MANDEL, April 30,
1997 Posted to MC-Recipe Digest V1 #649 by Kitchen PATh
<phannema@wizard.ucr.edu> on Jun 26, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 19
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 438.2mg
Potassium: 47.3mg
Carbohydrates: 4.8g
Fiber: <1g
Sugar: 3.3g
Protein: <1g


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