Asian-Style Fish Bombs

These "fish bombs" are essentially fish fillets wrapped in foil or baking paper with fragrant Asian spices, creating a self-steaming parcel that locks in flavor and moisture.

It’s an easy and healthy way to cook fish with minimal cleanup.

Perfect for on the boat or whilst camping on the beach!

Ingredients:

• 2 white fish fillets (barramundi, coral trout, flathead, cod, or salmon for example)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1 red chilli, sliced (optional)
• 2 spring onions, sliced
• ½ lime or lemon, sliced
• ½ cup fresh coriander or Thai basil
• ½ teaspoon white pepper
• 2 large sheets of foil or baking paper

Instructions

1. Preheat the Oven to 200°C (400°F).

2. Prepare the Fish Parcels:

• Place each fish fillet on a sheet of foil or baking paper.
• Drizzle soy sauce, oyster sauce, and sesame oil over each fillet.
• Sprinkle with grated ginger, minced garlic, white pepper, and sliced chilli.
• Top with spring onions, coriander and lemon/lime slices.

3. Wrap the Fish

• Fold the edges of the foil or baking paper to create a sealed parcel.
• If using foil, fold it tightly to lock in steam. If using baking paper, fold and tuck the edges or tie with kitchen twine or fishing line.

4. Bake

• Place the parcels on a baking tray and bake for 12–15 minutes, depending on the thickness of the fish.
• If in the field, simply cook on a hot pan and place a lid over the top. You can add 2 tablespoons of water to help steam the fish.
• The fish is ready when it flakes easily with a fork.

5. Serve

• Carefully open the parcels (watching out for steam!).
• Serve directly in the foil/paper with steamed rice, stir-fried greens, or a fresh Asian slaw.

Pair with a zesty Asian dipping sauce

Ingredients:

• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (or extra soy sauce for a milder version)
• 1 tablespoon lime juice (or rice vinegar)
• 1 teaspoon sesame oil
• 1 teaspoon honey (or brown sugar)
• 1 small red chili, finely chopped (optional)
• 1 garlic clove, minced
• 1 teaspoon grated ginger
• 1 tablespoon chopped coriander or Thai basil
• 1 tablespoon water (to thin, if needed)

Instructions:

1. Mix all ingredients in a small bowl.
2. Let the sauce sit for 5–10 minutes to allow the flavors to meld.
3. Taste and adjust—add more lime for tang, honey for sweetness, or chilli for heat.
4. Drizzle over the fish bombs or serve in a small dipping bowl.
5. Enjoy!