Now You’re Cooking! 38 Fish in a Bag Equipment


Chopping board(s) (colour-coded), sharp knife, grater, garlic crusher, juicer, two sheets of tin foil, baking tray, fi sh slice, cutlery, two large plates (for cutlery).


Learning Intentions


✰ Choose ingredients to make a colourful and attractive meal.


✰ Apply appropriate hygiene and safety rules when making this dish.


✰ Use a variety of preparation and cooking techniques to make this dish.


✰ Demonstrate creative skills in serving this dish attractively.


Method 1. HANDS, APRON, EQUIPMENT and SET UP UNIT.


Serves: 2 45 mins Perfect dish for all class lengths. Ingredients


small knob fresh root ginger


1 clove garlic


zest and juice of 1 lemon/ lime


2 tbsp soy sauce


2 VEGETABLE CHOICES FROM THE FOLLOWING:


10 baby corn 4 spring onions 12 mange tout 1 carrot


½ courgette 6 cherry tomatoes


2 fi sh fi llets (choose in-season) TO SERVE:


10 baby potatoes/200 g brown rice


✰ Evaluate the sensory attributes of this dish and its contribution to a healthy diet.


2. Preheat the oven to 180°C/gas mark 4. 3. Peel and grate the ginger, peel and crush the garlic.


4. Wash and zest the lemon/lime using the fi ne side of the grater, only removing the skin and being careful not to grate down to the pith. Halve the lemon/lime and juice using the juicer.


5. Mix the ginger, garlic, juice, zest and soy sauce together.


6. Wash and prepare the vegetables: halve and quarter the baby corn lengthways, top and tail, cut into 3 cm pieces and then halve the spring onion, peel and julienne the carrot, cut the courgette into thin circles and halve the cherry tomatoes.


7. Place the fi sh fi llets on a chopping board. Check for bones by running your fi nger over the fi llet. (They’re unlikely to be there but if there are any bones they are easy to fi nd in the raw fi sh!) If you fi nd any, pull them out with your fi ngers or a cook’s tweezers.


8. Put a large square of tin foil, shiny side up, on the baking tray. Put the fi sh in the middle of the tin foil. Arrange all the vegetables on top. Pour over half the sauce.


9. Fold both sides of the tin foil up to envelop the fi sh. Make a double fold at each end to seal completely and pinch or scrunch the ends to ensure the fi sh is sealed in and no liquid can seep out. Make sure that the parcel isn’t too tight, however, so air can circulate within the parcel.


10. Repeat this process with the second piece of fi sh, remaining vegetables and sauce.


11. Bake in the oven for 15 mins.


12. Boil the potatoes for 8–10 mins until tender/Put the rice on to cook. (See Recipe 30 for details on how to prepare and cook rice.)


13. Remove the fi sh from the oven. Carefully open the top of the fi sh parcel, as steam will escape when you open it, which can cause a nasty burn. If the skin comes away easily from the fi llet, it is cooked.


14. Carefully remove from the bag using a fi sh slice and garnish with fresh herbs or a wedge of lemon.


15. Serve beside the potatoes/rice. 142 UNIT 6


TOP TIP Ask your fishmonger to


recommend value-for-money fish. Shellfish such as prawns add a touch of class to these fish parcels – perhaps your


fishmonger will give you a good bargain!


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