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.