We love Vietnamese food and this dish was tasty, but it didn't make us go "wow". We would definitely make this again and might try it with chicken instead of fish since the recipe we found was made with chicken. We pretty much followed the recipe almost to the tee, except we omitted the oil and we only put tomatoes in one envelope since the male half of this couple doesn't like tomatoes.
We ate this as is...no starch or starch replacement. On a celebration day, we would've eaten this with some Vietnamese noodles. It is a very light dish and easy to make.
Prep Time: 15-20 minutes
Bake Time: 15 minutes or until fish is cooked through
1 lb. marlin, cut into cubes
1/2 tomato, dices
1 t. ginger, minced
2 green onions, finely sliced
2 T. fish sauce (Vietnamese)
a pinch of natural sweetener
fresh chopped cilantro for garnish
Preheat oven to 450 degrees Fahrenheit. Sprinkle cubes of fish with pepper and salt, mix. In a bowl, combine tomatoes, ginger, green onion, fish sauce and sugar, then toss with fish. Prepare two large pieces of parchment paper. We like to fold our parchment in half, then cut a heart shape out of it (half a heart so when you open it you have a full heart). Place half the fish mixture in each of the parchment and fold to seal. Place both packages on a sheet pan and bake for 15 minutes or until fish is cooked, let sit for 5 minutes before opening packet. Open packets carefully, top with fresh chopped cilantro and serve either by itself or over Vietnamese noodles. (you don't have to use as much cilantro as we did, we just love cilantro.)