Serves 6
45 min
Thai-Style Fish and Creamy Couscous Packets
Recipe GLPR23e6fc7070794c
Individual foil packets filled with fluffy couscous topped with white fish and finished with a fragrant Thai coconut sauce infused with ginger, garlic, cilantro, and fish sauce. This make-ahead meal can be assembled and refrigerated up to 24 hours before baking. Simply pop the packets in the oven to cook through and serve with the warm sauce drizzled on top.
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Ingredients
1 3/4 cups couscous
1/2 teaspoon salt, divided
2 1/4 cups boiling water
1 can (13.5 ounces) light or regular coconut milk
1/3 cup fresh cilantro, finely chopped
1 1/2 tablespoons fresh ginger, grated
4 garlic cloves, minced
1/3 cup room-temperature water
2 tablespoons fish sauce
1 pinch red pepper flakes
6 skinless halibut or hake fillets, 6 ounces each
Salt and freshly ground black pepper, to taste
Nonstick cooking spray
2 tablespoons rice vinegar
Directions
In a medium bowl, combine the couscous with 1/2 teaspoon salt and mix well.
Pour the boiling water directly over the couscous, then immediately cover the bowl tightly with plastic wrap to trap the steam.
Let the couscous sit undisturbed for about 5 minutes, until all the liquid is absorbed and the grains are tender. Remove the plastic wrap, fluff the couscous with a fork, and taste for seasoning. Add more salt and pepper as desired, then set aside to cool completely to room temperature.
While the couscous cools, prepare the Thai coconut sauce. In a small bowl, whisk together the room-temperature water, coconut milk, cilantro, fish sauce, grated ginger, minced garlic, and red pepper flakes until well blended.
Arrange six sheets of heavy-duty aluminum foil (each 14 by 12 inches) on your work surface. If using regular foil, layer two sheets together per packet. Lightly spray the center of each foil sheet with nonstick cooking spray.
Pat the fish fillets dry with paper towels and season both sides generously with salt and pepper. Divide the cooled couscous evenly among the six foil pieces, forming a small mound in the center of each.
Place one fish fillet on top of the couscous mound on each foil sheet. Spoon approximately 1 tablespoon of the coconut sauce over the top of each fillet.
To seal the packets, bring the long sides of the foil up and together, then crimp firmly along the entire length, leaving plenty of headroom above the fish so steam can circulate. Fold and crimp one short side tightly, then repeat with the remaining short side to fully enclose each packet.
Place all sealed packets on a large rimmed baking sheet. Cover and refrigerate the packets along with the remaining coconut sauce for up to 24 hours.
When ready to cook, preheat the oven to 400°F. Place the baking sheet with the foil packets directly in the oven and bake for 18 to 20 minutes, until the fish is opaque and cooked through, registering 145°F on an instant-read thermometer.
Remove the baking sheet from the oven and let the packets rest for about 5 minutes. Meanwhile, microwave the reserved coconut sauce for approximately 1 minute, stirring occasionally, until warmed through. Stir in the rice vinegar.
Carefully transfer each hot foil packet to an individual serving plate. Open the packet slowly and cautiously to avoid escaping steam. Slide the couscous, fish, and any accumulated liquid onto the plate.
Drizzle the warm sauce generously over the fish and couscous and serve immediately while the packets are still steaming.
