It is almost impossible to successfully barbecue fillets of soft-fleshed fish because they will not keep their shape. Aluminum foil-wrapped fish parcels barbecue well, however. In this recipe the fish is given a delicious Oriental flavor before it is enclosed in individual parcels.
- 750 g (1 lb/10 oz) boneless fish fillets, cut in pieces
- 3 tbsp lemon juice
- 2 tbsp light soya sauce or fish sauce
- 1 tsp pepper sauce
- 1 tbsp chopped coriander leaf or spring onion
- 1 tbsp oil2 tsp cornflour
- 1 tsp finely chopped garlic, optional
- Combine all ingredients in an unpunctured plastic bag, and knead gently to mix. Refrigerate until required.
- make 4 squares of doubled foil, put quarter of the fish on each, then fold foil over fish and seal edges, rolling foil over several times and excluding the air.
- Finished packages should be about 10 x 15 cm (4 x 6 inches).
- Cook over a grill rack for preference, or on a hot plate.
- In good conditions, fish should cook in 2-3 minutes per side.
- Test one package if necessary. Flesh should be milky white, and liquid slightly thickened.
- Serve packets on plates so diners can unfold or cut open their own portions.
- Serve with lemon wedges, salad and heated bread rolls.