Go Back

Paper-Baked Jalapeño & Ginger White Fish With Zucchini

This juicy, low-fat white fish is baked atop a bed of zucchini and flavored with jalapeño, ginger, garlic and lemongrass, as adapted from Chrissy Teigen’s smash-hit “Cravings.”
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 2 people
Course: Main Course
Ingredients Method

Ingredients
  

  • 1 lb white fish such as cod or Rockfish
  • 1 large zucchini sliced lengthwise
  • ½ spring onion minced
  • 1 lemon halved
  • 1 jalapeño minced
  • 1 lemongrass stalk cut into thirds and halved
  • 3 cloves garlic minced
  • 1 inch ginger peeled and cut into coins
  • ¼ cup chopped cilantro for garnish
  • 3 tbsp. canned coconut milk
  • 1.5 tbsp. mirin Japanese sweet cooking rice wine, find it in the Asian aisle of your grocery store
  • 1 tbsp. Soy sauce
  • ½ tbsp. Sesame oil
  • salt and pepper to taste
  • Parchment paper/tinfoil

Method
 

  1. Preheat the oven to 450 F.
  2. Tear a sheet of parchment paper or tinfoil about a foot long. On one half, layer sliced zucchini to make a bed for the fish. If you are working with filets, repeat this step for each filet. Squeeze juice of the lemon over the fish and season with salt and pepper.
  3. Place the fish on the zucchini bed. Top with minced jalapeño, onion and garlic. Layer on ginger coins and lemongrass stalks (don’t eat the stalks, they’re just there to impart flavor).
  4. Combine the coconut milk, mirin, soy sauce and sesame oil, and pour over the fillet(s).
  5. Place the other half of the parchment paper over the fish and twist the edges toward you, moving around the perimeter of the parchment paper until you’ve formed a packet.
  6. Bake for 12 to 15 minutes. Top with cilantro and serve.