Thai Flavoured Fish Packets
Delight your taste buds with these vibrant Thai Flavoured Fish Packets—an easy, oven-baked dinner that brings the zing of Southeast Asian cuisine straight to your table. Tender white fish fillets, such as cod, tilapia, or halibut, are marinated in a bold blend of soy sauce, lime juice, fish sauce, and aromatics like fresh ginger and garlic. Topped with colorful julienned carrots, red bell peppers, and fragrant herbs like cilantro and lemongrass, each fillet is paired with a drizzle of creamy coconut milk before being wrapped in parchment or foil. The steaming process inside the packet locks in all the flavors, delivering perfectly flaky, infused fish in just 15 minutes. Serve these flavorful parcels with jasmine rice for a complete meal that’s healthy, aromatic, and bursting with the distinctive taste of Thailand. Perfect for weeknight dinners or a no-fuss entertaining option!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces white fish fillets (such as cod, tilapia, or halibut)
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon fresh ginger, grated
- 2 pieces garlic cloves, minced
- 1 piece red chili, finely sliced
- 2 pieces green onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 piece lemongrass stalk, finely sliced
- 4 tablespoons coconut milk
- 1 piece carrot, julienned
- 1 piece red bell pepper, thinly sliced
- 4 sheets parchment paper or aluminum foil
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the soy sauce, lime juice, fish sauce, brown sugar, grated ginger, and minced garlic to create the marinade.
Lay out 4 sheets of parchment paper or aluminum foil, each about 12 inches long.
Place one fish fillet in the center of each sheet and drizzle 1 tablespoon of the marinade over each piece. Spread the marinade evenly to coat the fish.
Top each fillet with a portion of red chili slices, green onions, chopped cilantro, sliced lemongrass, and julienned carrots and bell peppers.
Drizzle 1 tablespoon of coconut milk over the ingredients on each packet.
Fold the parchment paper or foil over the fish to create a sealed packet. Be sure to fold the edges tightly to trap steam as it cooks.
Place the packets on a baking sheet and bake in the preheated oven for 12–15 minutes or until the fish flakes easily with a fork.
Carefully open the packets (beware of hot steam!) and transfer the fish and vegetables to a plate. Pour any remaining sauce from the packet over the top.
Serve immediately with steamed jasmine rice or a side of your choice. Enjoy!
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 19.7 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 189 mg | 15% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2314 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
