Grandma used to steam pomfret or cod for me when I was younger. Fish was on the menu almost everyday! Yes, there is pomfret in Melbourne but it is always frozen and can’t seem to find really fresh ones. I try to have fish at least once a week here if time permits. So this week, I decided to have spicy baked fish in a bag. This dish is inspired by thecattylife.
Ingredients (Serves 4):
- Rockling fillet (1Kg)
- Light soya sauce
- Shaoxing wine
- Seasame oil
- Chilli bean sauce
- Heat up the oven at 180°
- Cut the fillet into 4 chunky pieces. Pad it dry. Drizzle a little seasame oil on the foil and sit the fish fillet on top. The oil will prevent the fish from sticking to the foil when cooked and adds flavour as well!
- Season slightly with salt & cracked white pepper
- Add chopped parsley to the top of the fish fillet. (Use spring onions or coriander if you like. I used parsley because that was what I had in the fridge)
- Add a heaped teaspoon of chilli bean sauce, followed by a dash of shaoxing wine and light soya sauce
- Wrap the fish and the marinate in foil. Remember to wrap loosely so that it can trap the steam in the bag and cook the fish.
- Place all the foil bags on a tray and cook it in the oven for approximately 20mins. The fillets that I had were quite thick. So if the fillets that you have is thin, drop the time accordingly.
I served this with stir fry savoy cabbage with dried shrimps. I love the aroma of the fish and all the marinate when the bag was opened. The sauce in the bag was intense from the fish and the chilli bean.
The spicy ingredient is the chilli bean sauce that I’ve got from a chinese grocery shop. I love this chilli sauce and usually use it as a condiment for many stir-frys and goes especially well fried rice or noodles. Use fresh cut chillies in replacement or sliced ginger for a non-spicy version. Just go crazy with the combinations. I wish I had some deep fried shallots to add onto the dish. Must remember to get some over the weekend!