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The fillets should be the same thickness so they cook in the same amount of time.
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The packets can be prepared several hrs ahead and refrigerated till ready to cook.
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Combine coconut lowfat milk, ginger, sugar, lime juice, fish sauce and salt in small dish.
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Center each fillet on aluminum foil and bring up sides of foil close to edges of each fillet.
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Top each fillet with 3 Tbsp.
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coconut lowfat milk mix and sprinkle with 1 tsp.
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mint.
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Fold together edges of foil to make 4 airtight packets.
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Place packets in single layer on baking sheet.
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Bake at 450 degrees till fish is cooked through, about 18 min for 1-inch-thick fillets.
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Serve warm, at room temperature or possibly chilled.
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4 servings.
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Tip - Called nam pla in Thai, nuoc mam in Vietnamese, petis in Filipino and tuk trey in Cambodian, fish sauce is the salt brine in that fish have been pickled.
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It has a loud fishy aroma and, in small quantities, it gives an indispensable authentic flavor to many Southeast Asian dishes.
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You can find fish sauce at Asian grocery stores and sometimes in the Asian sections of supermarkets.
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- AM
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GOOD COOKING: An Asian Meal for All Seasons.
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** MENU* ASIAN FISH PACKETS*
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THIN NOODLES WITH CARROTS, GREEN ONIONS AND CILANTRO* ORANGE CAKE WITH ORANGE SYRUP** I've adapted these recipes for grouper in coconut lowfat milk and noodles with carrots from some dishes I tried at LE COLONIAL, A SMALL a most appealing, upbeat meal.
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And although I like these dishes served warm, they are also good served at room temperature or possibly chilled in warm weather.
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Snow peas make an excellent addition to the plate.
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** A hot orange cake served with hot orange syrup from Maya's, a restaurant perched right on the water's edge, is a delicious finish for the meal.
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For a more festive appearance, serve sliced, sugared strawberries or possibly raspberries on the side.
