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Thai Fish en Papillote
So....papillote (paper)...this is a very classic french method of
steaming food of all types. However, using parchment paper (as in
the traditional method) is more effort than is actually required
to achieve a perfect result. Here I use foil which is an easy
substitute. The key is not to wrap tightly, but to allow some
headspace at the top of the parcels.
What you need
- 3 Tilapia fillets about 1 lb. (any white fleshed fish such as snapper
works well)
- 15 small chard leaves
- 10 button mushrooms, sliced
- 1 3 inch piece carrot, sliced and chopped (should be smallish pieces)
- 1 piece fresh ginger (1 x 1 inch), sliced thinly
- 3 small cloves garlic (or 1 large cut into three pieces) smashed lightly
- 3 tsp soy sauce
- 1/4 can lite Coconut milk (14 oz. can)
- 3 stems fresh Cilantro
- 3 large fresh basil leaves
- 1 lime, ends removed and thinly sliced into 9 pieces
- Tabasco sauce
- Kosher salt and Black pepper
How to make it
- Preheat oven to 400º
- Tear off three pieces of aluminum foil large enough to encase a filet
with 3 inches of headspace at the top - fold lightly in half and place all
three on a baking sheet side by side
- In the crease of each place 5 chard leaves
- Top with 1/3 of the sliced mushrooms and carrot
- Using a dessert spoon drizzle 3 spoons of coconut milk over the
vegetables
- Top with basil, 1/3 of the ginger slices and 1 piece of garlic
- Place 1 fish fillet on top of each parcel
- Top with 1 sprig cilantro and a single layer (3 slices) of lime
- Drizzle 2 more spoons of coconut milk over the top and 1 teaspoon of
soy sauce on each
- Add a few dashes (or to taste) of Tabasco and a pinch of salt and
black pepper
- Bring long ends together and working up the sides, fold foil tightly
to prevent loss of juices during cooking
- When you reach the top, fold carefully down allowing three inches of
space at the top of the parcel
- Using a sharp knife, poke about 3 holes in the top of the parcel to
allow steam to escape
- Bake in a preheated oven for 15-20 minutes.
- Open the parcels and check for doneness - fish should be white and
firm to the touch. If it needs slightly
more cooking, turn off the oven and leave another minute or so - check
again
>
Serves two. This is delicious with Grilled
Baby Bok Choy.
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