What more excellent way to come off a long weekend than with a giveaway, right?
And if this is not good in and of itself, you are getting a double whammy now: giveaway + amazingly delicious and healthful meal. I couldn’t believe how tasty these little foil packs filled with tender couscous and fish turned out.
Then, with a drizzle of the flavor-boosted creamy coconut sauce, this meal transforms into amazing, fabulous, fantastic.
My entire family is still raving about this particular meal, and my children thought we gained instant extra cool family points for eating a meal from tin foil.
Not only is it crazy good, but it’s so revolutionarily simple, you are likely to be doing backpacks (don’t hurt yourself). The entire meal could be quickly made ahead up to 24 hours in advance and popped into the refrigerator to be baked whenever your heart desires.
But don’t let me thank the brilliant minds over at America’s Test Kitchen (which brings me into the fantastic giveaway component ).
They’ve produced this new cookbook: The Make-Ahead Cook. And if you understand me and my love for make-ahead meals, you won’t be amazed that this book speaks to my spirit.
It is full of the chapter after chapter of incredible recipes (I’ve made many already), all armed with make-ahead tips which will knock your socks off.
What you get is 8 cookbooks in one. I love this book. I love it. It will be a lifesaver for all those busy home cooks out there who need healthful, delicious dishes on the desk, like, now.
Pour the boiling water over the top and immediately cover with plastic wrap. Uncover, fluff with a fork and season to taste with salt and pepper if necessary. Allow the couscous cool completely.
THAI-STYLE FISH AND CREAMY COUSCOUS PACKETS
- 1 3/4 cups couscous
- 2 1/4 cups boiling water
- 1/2 teaspoon salt
- 1 can light or regular coconut milk
- 1/3 cup chopped fresh cilantro
- 2 tablespoons fish sauce
- 1 1/2 tablespoons grated fresh ginger
- 4 garlic cloves finely minced or pressed
- Pinch of red pepper flakes
- 6 skinless halibut or hake fillets about 6 ounces each (see note)
- 2 tablespoons rice vinegar
- In a small bowl or liquid measuring cup, whisk together 1/3 cup room-temperature water, coconut milk, cilantro, fish sauce, ginger, garlic and pepper flakes.
- Lay off six 14- by 12-inch sheets of heavy-duty aluminum foil (or use 2 layers of normal foil). Lightly spray the centres of every with non stick cooking spray.
- Pat the fish dry with paper towels and season with pepper and salt on each side. Split the cooled couscous evenly among each of the foil bits, mounding it in the middle of every slice. Put a fish fillet on top of the couscous and spoon about a tablespoon of the sauce on the top.
- Bring the long sides of the foil together and crimp the whole length (see the images from the post) leaving as much headroom over the fish as possible. Fold in one of those short sides and crimp tightly; repeat with the other side.
- Place each of the foil packets on a large, rimmed baking sheet and refrigerate them and the remaining coconut sauce for up to 24 hours. Let the packets rest for about 5 minutes.
- Microwave the refrigerated coconut sauce for about a minute until warmed through. Stir in the rice vinegar.
- Transfer the fish sticks to individual dishes and open to prevent any escaping steam. Slide the contents on each plate.
- The original recipe calls for halibut which is hard to locate for me (plus a bit too expensive when I could locate it) so while it'd be yummy, I discovered that other mild white fish (thick fillets) work great, like those hake fillets I found in Costco.