Thai Fish en Papillote Recipe

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Thai Fish en Papillote

Contributed by: Melinda

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.

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

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 papper
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

This is delicious with Grilled Baby Bok Choy.

Serves two.

Questions about this recipe?