Shaun Rankin's gorgeously aromatic Thai haddock recipe is an absolute show-stopper with minimal effort. The combination of lemon grass, ginger, chillis, kaffir lime, green peppercorns, coriander and sesame oil with the haddock works brilliantly.
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Preheat the oven to 180°C/gas mark 4
Bruise the lemongrass stalks to release the flavour. Peel and slice the ginger. Remove the seeds from the chillis and chop them finely
2 lemon grass stalks
2 tsp root ginger
2 red chillies
Wash the pak choi and separate out the leaves. Trim and chop the shallots
2 shallots, trimmed and sliced
1 pak choi
In a large bowl, combine the lemongrass stalks with the lime leaves, chilli, peppercorns, ginger, coriander seeds and leaves
2 tsp green peppercorns
1 tsp coriander
1 tsp coriander seeds
2 kaffir lime leaves
Add the shallots, pak choi, sesame oil, rice wine vinegar and 4 tbsp water to the bowl and mix together well
2 tsp sesame oil
45ml of rice wine vinegar
Cut 2 squares of foil 30cm wide. Cut 2 pieces of greaseproof paper to the same size. Place 1 square of foil on top of each piece of greaseproof paper and fold them both in half, then open out flat again
Spread butter across the middle of each opened foil wrap. In each opened wrap, lay a haddock fillet over the crease in the middle
225g of haddock fillet, skinned and de-boned
30g of unsalted butter
Place 1 of the foil wraps with the fish on top in a bowl, so the contents will be cupped and the marinade won’t run out once added
Pour half the marinade over and around the fillet, then crimp the edges together to make a sealed bag with the fish and liquid inside. Repeat the process with the second bag of haddock fillet
Carefully place the bags on a baking tray and place in the oven for 10 minutes - the bags will puff right up and the fish will steam
Keep the bags sealed until you are ready to serve. Place the parcels on plates and open the wraps just before serving
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