Roasted Thai style cod
The one who says that beer can not be combined with fish has not tried this recipe.
A simple dish with its attractive appearance will delight your guests and with exotic flavor will satisfy the most demanding palate. Get ready for a culinary journey because this dish takes you to a distant and warmer regions.
Preheat oven to 180 ° C.
In a large bowl, mix lemon grass, red hot pepper, ginger, coriander (seeds and leaves), shallots, garlic, sesame oil and rice vinegar.
Cut the baking paper into four pieces of 30 cm wide and coat with butter.
On each piece of paper put a piece of cod. Put the cod in a way that is not in the middle of the paper, but that is shifted slightly to the side, so you could easily close it later.
Add salt and pepper and prepared marinade put on the top evenly.
Fold the baking paper and connect the edges, about a centimeter on each side, so you get a "package" in the form of a semicircle. It is important that the edges are well-connected so the steam during baking would not go out. Prepared "packages" put on a baking sheet and bake in preheated oven for 8 to 10 minutes and then put them on a serving plate.
Dissolve the baking paper just before serving and enjoy the scents and flavors.
1 stalk of lemon grass, cleaned and cut into large pieces
½ of red hot pepper, cleaned of seeds and thinly sliced
4 teaspoons (20 g) of ginger, peeled and chopped
2 teaspoons (10 g) of coriander seeds
2 tablespoons (30 g) of fresh coriander
4 shallots, finely chopped
3 cloves of garlic, finely chopped
4 teaspoons (40 ml) of sesame oil
6 tablespoons (90 ml) of white rice vinegar
¼ cup (60 g) of butter
500 g of cod, cleaned and cut into four steaks