Fish in a Bag (The perfected version) with stir fried asian mushrooms
Yes I know I have posted a fish in a bag recipe, but its just such a great way to cook fish and this recipe will make you want to make it every night of the week.
I can’t take credit, It’s Jamie Olivers, BUT…The mushrooms are an addition and work really well with the fish.
4 flathead fillets about 200g each (or any white fish of your choice)
6 Kaffir Lime leaves
1 fresh lemongrass stick
1 tspn fresh finely chopped ginger
zest of 1 lime and juice
2 fresh chillies finely diced
1 garlic finely finely diced
2 tbsp olive oil
1 tbsp soy sauce
small cup of white wine
Preheat oven to 220 degrees celcius
Break kaffir lime leaves and pound in a mortar and pestle.
Chop lemongrass stick and add to mortar and pestle. Bash these for a few minutes. The longer the better. Add the chilli, garlic, lime zest, and fresh ginger and bash until mixture is fine enough.
Combine lime juice, soy sauce and olive oil and add mixture. Stir well.
Place each fillet on its own piece of baking paper. Twist one side of the paper to form part of the bag, and then spoon marinade over each piece of flathead.
Pour a small amount of white wine in each bag and then sealeach bag by twisting the other end.
Bake in oven for 13 minutes, then let rest for 2-3 minutes. While fish is in the oven, start on the mushroom
1 pack of mixed mushrooms (i used a pack of 5 from an asian supermarket)
1 chilli finely diced
1 garlic clove finely diced
1/2 tspn fresh ginger finely chopped
place small amount of olive oil, chilli, garlic and ginger in pan and fry off until golden. Chop up some of the larger mushrooms, leave smaller ones in tact and add to pan. Pour over soy sauce, a bit more olive oil and white wine and let mushrooms cook for about 2-3 minutes on high heat.
Let sit for a few minutes then serve fish on top of mushrooms.