Redfish in Foil

Ingredients

• 40 g Ginger (1 piece)
• 1 small garlic clove
• 4 tbsp soy sauce
• 1 tsp Sesame oil
• 4 tbsp rice wine (or white wine)
• 4 Spring Onions
• 1 large carrot
• 4 baby pak choi
• Salt
• 2 tbsp olive oil
• 600 g redfish fillet (12 fillets)
• Pepper
• 2 star anise
• 4 tsp sesame seeds

Instructions

1. 1.

   Peel the ginger and grate finely. Squeeze the grated ginger through a tea strainer with one teaspoon to collect the liquid. Peel and finely chop the garlic.

2. 2.

   Mix the ginger juice and garlic with soy sauce, sesame oil, and rice wine.

3. 3.

   Wash, trim, and cut spring onions into 3 cm pieces. Wash, peel, and julienne the carrot. Wash, trim, and separate pak choi leaves from stems.

4. 4.

   Blanch the spring onions, carrot, and pak choi in boiling salted water for 2 minutes, then drain, shock in cold water, and let dry well.

5. 5.

   Cut four pieces of aluminum foil about 30 cm × 30 cm. Spread ½ tbsp olive oil on each piece.

6. 6.

   Place three redfish fillets on each foil square and season with salt and pepper.

7. 7.

   Distribute the vegetables over the fish pieces and lightly season with salt and pepper.

8. 8.

   Pour the seasoning sauce over the fish fillets. Halve the star anise and place half a star anise on each vegetable mound.

9. 9.

   Sprinkle sesame seeds, seal the foil tightly, and grill the fish packages over medium heat without turning for 10–12 minutes.