People get scared cooking fish, they think it smells, it might dry out and taste yukky.
But this fool proof way of cooking fish uses paper so that all the juices stay in and the fish turns out moist and yummy. Just add a bunch of veggies and it’s a complete meal.
The method is called “en papiot” which is fancy french for “in paper”.
Asian Fish Parcels
2 x200g pieces of firm white fish (I used local thread fin salmon)
1 large bunch organic asian greens (boc choy, choi sum etc) you could also put in green beans, snow peas, asparagus, what ever you felt like.
1 thumb size piece of ginger cut into thin batons
1 clove of garlic, crushed
1 small chilli, thinly sliced1 spring onion, thinly sliced
a good handful of chopped coriander
2 tablespoons soy sauce (or wheat free tamari)
2 teaspoons sesame oil
Place 2 large pieces of aluminium foil flat onto your kitchen bench, then place a same size piece of baking paper on top of each piece of foil. Lay the vegetables down in the centre and top with your piece of fish. Sprinkle over half of the chilli, garlic, spring onions, coriander and ginger. Drizzle with one teaspoon sesame oil and one teaspoon of soy sauce. Now the trickiest part, you want to create a steam proof little pocket so fold the foil and paper over to cover the fish and fold and press the edges together to create a firm seal. Place your perfect pockets onto a baking tray and bake in a 180deg oven for 15-20 minutes till the fish is opaque and the veggies are soft. You can serve it steamed brown rice if you must, but really, it’s a complete meal.