Jamie Oliver’s Thai green fish in a bag is an easy and delicious mid-week dinner. The cookbook author combined fresh ingredients with aromatic Thai green curry paste and white fish for the ultimate mid-week dinner. Sharing the recipe on his website, he explained: “Inspired by my retro recipe from Happy Days with The Naked Chef, this reimagining is an absolute joy to make and eat. “Take this as a principle recipe – mixing up the flavours and ingredients as you see fit. “I’ve given you the measurements for one person here, but feel free to double up – you’ll just need a larger piece of foil. Enjoy!” Ingredients: 1⁄2 x 250g pouch of cooked rice 1⁄2 a pak choi Four mixed-colour cherry tomatoes 1⁄2 a small courgette 1⁄2 a red chilli Two teaspoons Thai green curry paste 1⁄2 x 400ml tin of light coconut milk One x 150g white fish fillet, skin off, pin-boned, from sustainable sources Two teaspoons low-salt soy sauce One tablespoon fish sauce 1⁄2 a lime a few sprigs of coriander, basil or Thai basil One free-range egg Instructions: 1. Turn your oven to 220°C/425°F/gas 7. 2. Grab a big sheet of sturdy aluminium foil (around 60cm long) and lay it flat. 3. On half the foil, create a rice mountain. 4. Next, halve and add the pak choi and tomatoes for a colourful touch. 5. Time to get fancy with the courgette – use a veggie peeler to create long, thin ribbons and sprinkle them on top. 6. Don’t forget to add some sliced chilli for a kick (remove the seeds if you prefer things milder). 7. In a small bowl, whisk together the curry paste and coconut milk. 8. This fragrant mixture gets rubbed all over the fish, making it extra tasty. 9. Place the fish on the bed of veggies, then generously pour over the Thai green curry sauce. 10. Add a splash of soy sauce and fish sauce for extra depth of flavour. 11. Arrange lime wedges around the fish, and sprinkle with fresh herbs for a touch of green. 12. Season everything with a pinch of sea salt and black pepper. 13. Separate the egg. We only need the egg white for this step; save the yolk for another culinary adventure. 14. Brush the egg white around the edges of the foil. 15. Now, carefully fold in the sides of the foil, creating a tight seal towards the centre. 16. This will trap all the yummy flavours and steam inside. 17. Gently transfer the sealed foil parcel onto a baking tray. 18. Pop the tray on the stovetop over medium heat for five minutes, or until the bag starts to puff up like a balloon. 19. Once puffed, move the tray to the middle shelf of your preheated oven and bake for 15 minutes. 20. This will ensure your fish is cooked through beautifully. 21. Take it out of the oven and let it rest for five minutes to let the steam work its wonders. 22. Enjoy your delicious meal with a seasonal salad on the side, or add another helping of steamed or roasted veggies for extra goodness.
Jamie Oliver’s Thai Green Fish in a Bag: A Flavorful and Nutritious Mid-Week Treat
dev
