Sweet Chilli and Lemon Fish Parcels

Sweet Chilli and Lemon Fish Parcels

The dish for today is a fusion between the French cooking technique called “En papillote” and Asian flavours like lime, coriander and sweet chilli sauce. En Papillote is an old French method of cooking fish or chicken breast in a folded pouch made out of parchment paper, don’t use other material like aluminium as it will react with your ingredients specially if it contains some sort of acid like wine or lime. This cooking method effectively steams the ingredients inside while locking all of those delicious juices and flavours preventing them to escape yielding a very flavourful outcome. It is also served while the pouch is still sealed letting the diner open it on their own adding the sense of smell to the culinary experience.


Traditionally fish or chicken is cooked with water, wine or stock alongside other herbs and vegetables but today we will be cooking it with a good mix of Asian flavours.

Sweet Chilli and Lemon Fish Parcels
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4 pcs white fleshy fish fillets (cod, snapper, etc.)
  • 3 tbsp sweet chilli sauce
  • 2 tsp fish sauce
  • juice from 1 lemon
  • chopped coriander leaves
  • freshly ground black pepper
  • olive oil
  • parchment paper
Instructions
  1. Prepare 4 pieces of baking/parchment paper then lightly grease it with olive oil.
  2. Score fish fillets with knife then place then into the greased parchment paper.
  3. Combine sweet chilli sauce, fish sauce, lemon juice and chopped coriander leaves then brush the fish with this mixture.
  4. Bring the ends of the parchment paper then fold over making sure the steam does not come out.
  5. Place sealed parcels with fold side up into a baking tray and bake for 12 minutes on a 190C preheated oven or until fish is cooked.
  6. Serve with chopped coriander and lemon wedges.

 

Sweet Chilli and Lemon Fish Parcels Wide

You can buy your parchement paper in Amazon, here are some links:

 


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16 Responses

  1. CAM STARK says:

    What is the oven temperature for this dish?  Thank you!

    Blessings, Camilly

    I wish you peace in your spirit, joy in your heart, health in your body, and cash in your pocket!

  2. This looks really good! I’m glad you mentioned the aluminum foil thing, I always feel like you can really tell when something’s been cooked in aluminum. It has a different taste to it.

  3. Amanda says:

    This looks amazing. I’ve always wanted to make fish in parchment paper and I like the Asian flavors of this. I’ll have to do this next week. Can’t wait.

  4. cquek says:

    oh i am ready .. my plate is ready

  5. I love your spices and fresh herbs on your fish. Want to try this recipe soon.

  6. Shelly says:

    What is the oven temp? You commented that you had updated your post to include it, but I don’t see it?

  7. -mikeG- says:

    For the Americans out there, 190C = 375F.

  8. Sunnyside says:

    Hi, what kind of sweet chill sauce did you use?

  1. February 12, 2015

    […] the only ones I can remember on the top of my head is the Asian style steamed fish and the French papillote (well this is a different steaming method) now let’s add something to that mix the Steamed Cream […]

  2. September 28, 2016

    […] cartoccio is the Italian counterpart of the French “En papillote” where dishes like pasta and seafood is wrapped tightly in a parchment pouch then baked. […]

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