Category: Seafood
Servings: 4
Prep Time: 20 minutes
Cook Time: 18–22 minutes

Description

Mild white fish is baked in individual parchment parcels with fresh lychees, coconut milk, lime, ginger, and scallions. As the fish cooks, the ingredients create a fragrant tropical sauce that keeps the fillets moist and infuses every bite with lychee’s delicate sweetness.

Ingredients

– 4 white fish fillets, 6 ounces each, such as snapper, cod, or mahi-mahi
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 2 cups peeled, pitted fresh lychees, halved
– 1/2 cup full-fat coconut milk
– 2 tablespoons fresh lime juice
– 1 teaspoon finely grated lime zest
– 1 tablespoon freshly grated ginger
– 2 cloves garlic, minced
– 2 green onions, thinly sliced
– 1/4 teaspoon crushed red pepper flakes, optional
– 2 tablespoons chopped fresh cilantro
– 4 large sheets of parchment paper, approximately 15 inches square

Instructions

1. Preheat the oven to 400°F.
2. Pat the fish fillets dry with paper towels. Season both sides with salt and black pepper.
3. In a bowl, whisk together the coconut milk, lime juice, lime zest, grated ginger, minced garlic, and red pepper flakes if using.
4. Fold in the halved lychees and sliced green onions.
5. Lay one sheet of parchment paper on the counter. Place one fish fillet in the center and brush lightly with olive oil.
6. Spoon one-quarter of the lychee-coconut mixture over and around the fish.
7. Fold the parchment over the fish. Crimp the edges tightly to create a sealed parcel, leaving room inside for steam to circulate.
8. Repeat with the remaining fish and lychee mixture to make four parcels.
9. Arrange the parcels on a baking sheet and bake for 18–22 minutes, depending on the thickness of the fillets. The fish should reach 145°F at its thickest point and flake easily with a fork.
10. Carefully open one parcel away from your face to avoid escaping steam. If the fish needs more time, reseal and bake for a few additional minutes.
11. Transfer each parcel to a serving plate. Open carefully and sprinkle with chopped cilantro.
12. Spoon the fragrant lychee-coconut juices over the fish just before serving.

Serving Suggestions

Serve with jasmine rice, coconut rice, or steamed bok choy. The flavorful liquid inside each parcel makes an excellent sauce for rice.

Lychee Tip: Halve the fruit rather than chopping it finely. Larger pieces retain their juicy texture and provide a clear contrast to the delicate fish.

Food Safety Note: Use fresh or properly thawed fish and cook it to an internal temperature of 145°F.