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.
- 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
- Prepare 4 pieces of baking/parchment paper then lightly grease it with olive oil.
- Score fish fillets with knife then place then into the greased parchment paper.
- Combine sweet chilli sauce, fish sauce, lemon juice and chopped coriander leaves then brush the fish with this mixture.
- Bring the ends of the parchment paper then fold over making sure the steam does not come out.
- 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.
- Serve with chopped coriander and lemon wedges.
You can buy your parchement paper in Amazon, here are some links:
- Kirkland Signature Non Stick Parchment Paper 205 sq. ft.
- Beyond Gourmet Unbleached Parchment Paper, 71-Square Foot Roll
- If You Care 100% Unbleached Silicone Parchment Paper, 70-Foot Roll (Pack of 4)
- Wilton Parchment Paper