Thai Steamed Fish

I am always looking for fun new ways to prepare fish, and this recipe fit the bill.  It's quick to make -- just chopping a few veggies, making a quick sauce, and popping everything in the oven -- and extra quick to clean up since the fish is baked in a foil packet.  I also like that the veggies cook right alongside the fish so everything is ready to go.  I found the sauce to be pretty mild -- that's not a bad thing, but next time I would probably add more lime juice and maybe a drizzle of coconut milk.  I served the fish over coconut rice (recipe linked below), but it would also be good on its own or with rice noodles.

Thai Steamed Fish (adapted from Budget Bytes)

Serves 4 as a light meal

1 medium orange bell pepper, cut into thin strips

1 medium zucchini, cut into thin strips

1 pound perch fillets (or substitute another mild white fish)

Salt and pepper

1 garlic clove, minced

1 tsp fish sauce

1 T rice vinegar

1 T honey

Pinch of Aleppo chile flakes or red pepper flakes

Juice of 1 lime

Coconut rice, to serve

1. Preheat the oven to 400 degrees. Tear off two large piece of foil and place side-by-side on a large baking sheet.

2. Divide the peppers and zucchini between the two pieces of foil, and arrange the perch on top of the vegetables.  Sprinkle with salt and pepper.

3. In a small bowl, whisk together the fish sauce, vinegar, honey, chile flakes, and lime juice.  Drizzle half the sauce over each packet.

4. Fold over the foil so the fish is completely covered, and then pinch together the edges to seal. Make sure to leave a little air inside the packets for steam.

5. Bake 20 minutes. 

6. To serve, spoon coconut rice into four bowls.  Divide the packets among the bowls, and pour any juices/sauce remaining in the packets on top.