Foil-packed fish with vegetables is usually baked in the oven. The alternative use of a wok is surprisingly quick and easy. The fish will be ready in 10 minutes. It is never a good idea to heat dry cookware. A Japanese carbon steel wok is perfect for this dish due to its good heat conductivity, depth and light weight.
Our demonstrator uses porgy fish, but you may use snapper, silver seabream or any white fish.
8-9 slices of cucumber
1/2 an onion
4-6 cherry tomatoes
2 tsp butter
2 tsp olive oil
2 pieces of white fish fillet (snapper fillets recommended)
Salt and pepper to taste
1 sprig of thyme
Cut the lime, lemon, onions and cucumbers into slices. Cut the cherry tomatoes in half.
Prepare a sheet of aluminum foil that is big enough to fold the fish fillet and all ingredients.
Place the cucumber on the base. Season with salt, pepper and olive oil.
Place the fish fillets on top and season with salt and pepper.
Top with lime, lemon, onion, cherry tomatoes, and thyme.
Add a bit of olive oil and the butter.
Cover with another sheet of foil. Ensure the package is sealed tight along the edges.
Place the package in the wok. Add water up so that it covers half of the package. (The demonstrator only added about 1/2 cup of water.)
Cook for 5 minutes over high heat and then turn to low heat for another 5 minutes.
Move the wok around to ensure the juice is spreading evenly.
Turn off the heat. Move the package to a plate. Caution: the contents will be hot.
Remember a reasonably heated pan and heated oil (not overheating) are key.
Users will need basic cooking techniques and common sense (understanding of proper heat control, knowing how to check the food periodically, and so on).
Heat level, Please note that the heat levels shown below are for general reference only. Every cooktop is different. The following ranges apply if 10 is the maximum.
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