Oven-Baked Lemongrass Fish Parcels
Oven-Baked Lemongrass Fish Parcels
Embark on a culinary journey to Indonesia with Pepes Ikan, a traditional dish that beautifully encapsulates the archipelago's vibrant flavors. This adaptation of 'Oven-Baked Lemongrass Fish Parcels' makes a beloved classic accessible for the modern home cook. Pepes Ikan, often steamed in banana leaves, imparts a deep, aromatic essence from its spice paste and herbs. Our version elegantly uses parchment paper, mirroring the steaming effect to create tender, flaky fish infused with the bright, citrusy notes of lemongrass, the warmth of ginger and garlic, and a touch of chili heat. Discover the soul of Indonesian cuisine as you prepare this dish, a testament to centuries-old methods of flavor preservation and enhancement. It’s an ideal way to bring a taste of Southeast Asia to your table, offering a healthy and incredibly aromatic main course that's surprisingly simple to assemble and consistently delightful.
- Preparation time
- 20 min
- Cooking time
- 25 min
- Total time
- 45 min
- Servings
- 2
Instructions
Prepare the Paste
- 1In a small bowl or food processor, combine the sliced lemongrass, minced ginger, garlic, and red chilies. If using, add the turmeric powder. Add salt and black pepper.
- 2Pound or process the ingredients until a coarse paste forms. You may need to add a tiny splash of water if using a food processor to help it blend.
Assemble the Parcels
- 1Lay out two large sheets of parchment paper. Ensure they are large enough to fully enclose the fish fillets.
- 2Divide the aromatic paste evenly between the two sheets of parchment paper, placing it in the center where the fish will rest.
- 3Place one sea bass fillet on top of the paste on each parchment sheet.
- 4Spread any remaining paste over the top of the fish fillets.
- 5Carefully fold the parchment paper around the fish to create sealed parcels. Ensure the edges are tightly crimped or folded to prevent steam from escaping.
Bake the Fish
- 1Preheat your oven to 200°C (400°F).
- 2Place the assembled fish parcels on a baking sheet.
- 3Bake for 20-25 minutes, or until the fish is cooked through and the parchment parcels are puffed up.
- 4Remove from the oven and let rest for a minute before carefully opening the parcels.
Nutrition Information
- Calories
- 250 kcal
- Protein
- 35 g
- Fat
- 10 g
- Carbs
- 5 g
| Nutrient | Per serving |
|---|---|
| Calories | 250 kcal |
| Protein | 35 g |
| Fat | 10 g |
| Carbs | 5 g |
Tips
- Use a mortar and pestle for a more authentic texture of the spice paste, which allows for better flavor infusion.
- Ensure the parchment paper parcels are well-sealed to trap the aromatic steam, crucial for tender and flavorful fish.
- Serve immediately, presented in their parchment parcels, alongside steamed jasmine rice and a fresh cucumber salad.
