A bit of Asian influence adds some wonderful flavours to these cod parcels, the recipe can work well with other fish such as coley, haddock, or hake.
Serves 2
Prep time: 5 minutes
Cooking time: 13-15 minutes
Ingredients
- 2 x 160g cod portions
- 1 clove (small) garlic, chopped
- 3 tsp ginger, cut in thin matchsticks
- 1 tbsp Ketjap Manis
- 1 tbsp lime juice
- 1 tsp brown sugar
- 3 spring onions, shredded thinly at an angle
Method
1. Cut 4 10inch squares of tinfoil and lay 2 pieces on top of the other to create 2 squares.
2. Lightly oil the centre of each square and place a cod portion on top.
3. Mix all the ingredients together except for the spring onions.
4. Spoon the mixture over the fish, then fold the tinfoil over to create cod parcels, fold the edges of the foil tightly to secure.
5. Place on the BBQ and cook for approx. 10 – 15 minutes depending on the thickness of the fish.
6. Cut open the parcel and top the cod with the spring onions.
