Hi everyone,
Growing up in an Asian family, steamed whole fish was a staple in our diet. I remember going to to the Asian supermarket with my parents and watching the fish swim in the tanks. And lo and behold, one of those swimming fishes would end up on our dinner table. Nowadays, live fish are available in most supermarkets but now living by myself, I realise that I do not have the stomach to cook a whole, recently live fish by myself. Instead, I choose to buy fillets and bake them. Recently I saw a picture of fish en papillote – a mix of steam and baked fish on the internet and was inspired to switch up my norm!
Over the weekend, Chipgirlfoodie and Alicia came over to try out my brand new Anova precision cooker (more to come later)! We decided to sous vide some duck breast, roast vegetable, make spicy Korean rice cakes and make fish en papillote! A lot of food for 3 girls, I know and we managed to polished it all off save a few carrots….
To save you all from reading a ridiculously long post, I am only going to focus of the fish en papillote in this post. I was so impressed with the way the fish turned out, I made it again for dinner tonight! Because the fish is wrapped and baked in liquid, the fish comes out incredibly moist and flaky. From start to finish, this recipe will take you no longer than 20 to 30 minutes depending on what you decide to add to the dish. For our little dinner party, we decided to make a Mediterranean style fish and for dinner, I decided to recreate the flavours of my culture with a twist with a brown butter, soy, ginger, garlic, chilli fish. Continue reading
theundomesticatedkitchen 