Air-Fryer Vietnamese Lemongrass Fish Parcels

Introduction

Vietnam understands balance better than almost anyone. Fresh herbs. Citrus. Garlic. Chilli. Fish sauce. Lemongrass. Nothing dominates. Everything works together. These foil parcels gently steam the fish while the lemongrass, lime, garlic, and herbs infuse every bite with bright, fresh flavour. The result is light, fragrant, and packed with the sort of freshness that makes you immediately want another forkful. This is proper Vietnamese coastal cooking without needing a plane ticket.

You’ll Need

4 white fish fillets (cod, haddock, sea bass, tilapia, or pollock)
2 tbsp fish sauce
1 tbsp lime juice
1 tbsp sesame oil
2 cloves garlic, finely chopped
1 stalk lemongrass, very finely chopped
1 tsp grated ginger
1 red chilli, finely sliced
1 tsp brown sugar
1 tsp sea salt
½ tsp black pepper
1 small carrot, sliced into thin ribbons
1 small courgette, sliced thin
Small handful fresh coriander
Optional but Dangerous
Steamed jasmine rice
Fresh mint leaves
Extra chilli
Lime wedges

Method

1. Preheat your air fryer to 180°C.
2. In a bowl mix together the fish sauce, lime juice, sesame oil, garlic, lemongrass, ginger, chilli, brown sugar, salt, and black pepper.
3. Coat the fish fillets thoroughly in the marinade.
4. Lay out four large sheets of foil.
5. Divide the carrot and courgette between the parcels.
6. Place a fish fillet on top of each vegetable pile.
7. Spoon over any remaining marinade.
8. Fold the foil into loose parcels, leaving room inside for steam to circulate.
9. Place the parcels into the air fryer basket.
10. Air fry at 180°C for 10–12 minutes until the fish flakes easily and remains beautifully moist.
11. Carefully open the parcels and allow the aromatic steam to escape.
12. Finish with fresh coriander, extra chilli, and lime wedges.
13. Serve immediately with jasmine rice if using.