FRIJE

Name: Fish Papillote with Ginger and Citrus
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 lemon; 1 orange; 1 tablespoon of soy sauce; 2 garlic clove; 10 g of grated ginger; 2 bok choy; 4 fish fillet; 125 g of Thai rice; salt (according to taste); pepper (according to taste)

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Fish Papillote with Ginger and Citrus

Fish

Course: Main course

Preparation time: 15 minutes

Cooking time: 15 minutes

Rest time: 5 minutes

Instructions

1. Preheat the oven to 200°C (400°F). Using a vegetable peeler, take 2 strips of lemon and orange zest. Cut the zest into thin strips. Squeeze the lemon and orange into a bowl and add soy sauce, garlic, ginger, and zest.
2. Divide the pak choi onto 4 squares of parchment paper or aluminum foil, each measuring 20 cm (8 inches) on each side. Place the fish on top of the pak choi and drizzle it with the citrus mixture. Fold the parchment paper or aluminum foil over the fish to seal the papillotes.
3. Place the papillotes on a baking sheet. Bake for 15 minutes in the oven. Remove from the oven and let it rest for 5 minutes before serving. Serve with Thai rice.