Asian Fish Fillet in Baking Paper

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

3 redfish fillet (s) (alternatively also pangasius)
6 tablespoon coconut milk
4 teaspoon soy sauce
1 teaspoon curry paste, red
1 teaspoon chilli pepper (s), finely chopped
3 sprigs rosemary

Instructions

First, preheat the oven to 180 ° C top / bottom heat (convection: 160 ° C).
First, the fish fillets must be cleaned under running water and then dried. They are seasoned with pepper and salt on both sides.
Now place one fish fillet each on a square of approx. 30 cm x 30 cm parchment paper. Put 2 tablespoons of coconut milk per square on the fish. Mix the finely chopped chilli peppers with the soy sauce and curry paste and distribute evenly over the fish fillets. Now put a sprig of rosemary on each fillet. Shape the squares into parcels and, ideally, gather them up like a bread roll bag and press firmly. Now it goes on a baking sheet for 12-15 minutes in the hot oven. Serve immediately.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.