LEMONGRASS FISH PACKETS

2 stalks of lemongrass 
3 tablespoons fresh lime juice 
3 tablespoons Asian fish sauce 
3 tablespoons dry white wine 
Vegetable oil 
2 pounds mild white fish, cut into 4 fillets 
Salt and pepper to taste 
2 small shallots, peeled and thinly sliced 
12 small dried red chiles, tops cut off 

Lime wedges for garnish 

Preheat oven to 450°. Pull off and discard the outer layers of the lemongrass, and mince the bulbous end. Put it in a bowl with the lime juice, fish sauce and wine and stir to mix well. 

Put 4 large sheets of aluminum foil, on your work surface and rub half of each sheet with oil. Put a fillet on the oiled side, season lightly with salt and pepper, top each with shallots and 3 chiles, then drizzle enough of the lime juice mix to coat the fish. 

Fold the unoiled half of the foil over the fish, then fold and crimp the edges to seal tightly. Place the packets on a large baking sheet and bake 15 to 20 minutes until the fish flakes. To serve (usually with rice on the side), carefully unwrap, and transfer the fish and vegetables to warmed bowls. Top with the juices and garnish with lime wedges. Serves 4