Tin-Foil Grilled Fish

锡纸烤鱼

Tin-Foil Grilled Fish — a Chinese recipe, ready in about 35 minutes. Step-by-step instructions with photos. Includes clear timing and pro tips.

Ingredients

• whole tilapia
• ginger
• light soy sauce
• sesame oil

Instructions

1. Rinse fish under cold water, pat dry inside and out with paper towels. Score both sides of the fish three times diagonally with a sharp knife.
2. Rub fish inside and out with half the ginger juliennes and 1 tsp light soy sauce. Let marinate 10 minutes at room temperature.
3. Lay two overlapping 45-cm sheets of heavy-duty aluminum foil on a work surface. Place fish centered on foil. Top with remaining ginger, 1 tbsp light soy sauce, and sesame oil.
4. Seal foil tightly into a sealed packet, leaving 2 cm air space above fish. Place on cold oven rack. (Packet swells gently like a soft pillow when heated.)
5. Bake at 220°C (425°F) for 18–20 minutes. Carefully open foil: steam should rush out, fish flesh should flake easily with a fork, and center should reach 63°C (145°F). Rest 3 minutes before serving.