Ginger garlic fish filets baked in foil.
Light and luscious.
I hope you had a magnificent Thanksgiving where you ate too much, and took naps, and didn’t discuss politics with your relatives.
I had a really wonderful Thanksgiving at my cousins, thanks for asking. I got to catch up with family I don’t see nearly enough of, watch my kids play with their cousins (2nd cousins? cousins once-removed?), and devour my uncle’s venison jerky with a cold IPA while peppering him with questions about hunting, and his 40-year career in the grocery business. Is there anything better than that?
When we’d had our fill of smoked and roasted turkey — and about a dozen different pies — Artie and I extracted the kids, and headed to Waterville Valley, NH for a few snowy, relaxing days with my in-laws, and I really can’t think of a more perfect way to kick off the holidays. As someone who spent many years either waiting tables or private cheffing on Thanksgiving, festive time off always feels like the ultimate luxury.
So here we are, squarely back in real life. This week always feels chaotic and crazy and I crave comfort, but also something that feels healthy and nourishing after all that pie and gravy.
My solution? Ginger garlic fish baked in foil. Or parchment. I was inspired to mash up Cantonese-style steamed fish and the most basic fish en papillote.
I use Branzino but you can really use any white flaky fish. To be honest, I’m normally not a big fan of white fish (I find it bland, give me salmon or sardines any day) but here the fish soaks up the flavor of ginger and garlic and gets slicked with salty-sweet oyster sauce, and totally wins me over. While I like the delicate flavor, it’s also nice punched up with a spoonful of chili crisp at the table. I just bought a big jar of my favorite brand Kari Kari, which I will say makes a great holiday host gift.
I hope you enjoy this fuss-free, no-clean up, nourishing meal.
Stay cozy!
Catherine
PS I’m experimenting with a new recipe style where I lay out all the equipment you’ll need up top, and put the prep instructions right in the recipe so you aren’t flitting back and forth from the ingredients to the method wondering how many cloves of garlic you’re supposed to be grating, or how much oyster sauce gets brushed on the fish filets (for example). I’d appreciate any feedback on whether or not you find this helpful!
Lastly, If you’re reading this in the Substack app I’d be very grateful if you could hit that little heart button at the bottom. It helps more people find Smart Cooks.
Ginger-garlic fish baked in foil.
Serves 4
Highly recommend getting some steamed rice going before you make this, or just pop open a packet of that microwaveable pre-cooked rice from the grocery store. Saute a little spinach, or bok choy, or snap peas while the fish is in the oven.
EQUIPMENT
Rimmed baking sheet
2 pieces of tin foil large enough to line a rimmed baking sheet
Pastry brush (to brush oyster sauce on the fish) you can use the back of a spoon if you don’t have one
Regular soup spoon to peel the ginger
Microplane or other rasp grater to finely grate ginger and garlic - If you don’t have one that’s OK, but you’ll have to get out a cutting board and knife and finely mince.
Kitchen scissors to cut the scallions if using (or thinly slice with a knife on a cutting board)
Ingredients
2 branzino fish filets, (about 1.3 pounds) or other white fish like cod, haddock, or halibut
Salt and pepper
2 tablespoons oyster sauce (hoisin sauce works here too!)
1 large clove of garlic
2 inch knob of fresh ginger
1 tablespoon butter
¼ cup dry white wine or chicken stock.
Sliced scallions or torn cilantro for garnish
Chili crisp/crunch to serve (optional)
Preheat oven to 400 degrees.
Line the rimmed baking sheet with on sheet of tin foil and lay the filets skin side down
Season fish filets lightly with salt and pepper and brush on the 2 tablespoons oyster sauce with a pastry brush, or the back of a soup spoon.
Use a soup spoon (you can rinse the one you just used for the oyster sauce on the fish) to peel the 2-inch knob of ginger. Smash the large garlic clove to remove the peel —I usually use a can of beans or something, but you can also be civilized and do it with the back of a chef’s knife on a cutting board, but then you have to wash the cutting board…
Grab your Microplane, and grate the ginger and 1 clove garlic directly over the fish. Use the spoon or pastry brush to spread evenly across the filets
Cut the 1 tablespoon of butter in half, and dot on each filet. Pour the ¼ cup wine or stock on top of everything
Place the second piece of foil over the fish, and fold the edges over to make a sealed packet. Put it in the oven for 18 minutes. Meanwhile tear up some cilantro or cut your scallions into rings for garnishing.
Open the packet carefully (steam burns are the worst!), garnish how you like with cilantro, chili crisp, etc., and serve with rice and veggies if you like.