Mix well shallots, potatoes, mushrooms, coriander greens, lemongrass, zucchini and ginger, season with chili sauce, salt and pepper.
Preheat the stove to 180-200 °C.
Season the pike-perch fillets well, rub appropriately sized pieces of aluminum foil with butter and shape into a dish. In it, evenly distribute the vegetables into a bed, place the fish on top, then repeatedly layer vegetables on top. Each unit should contain a stick of lemon. To this add a good shot of white wine form and drizzle with a tiny bit of sesame oil. Pack everything loosely and airtight – like a handbag. Place the packets in a frying pan and put them in the heated stove for about ten minutes.
Unwrap and bring to the table.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.
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