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Steaming fish “en papillote” is a French formulation, however with cilantro, ginger, sesame oil, and rice vinegar, you may possibly well perhaps place a Southeast Asian-impressed twist on the classic Halibut in Parchment dish.

Everyday Meals, December 2013

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Learn the chubby recipe after the video.

Recipe Summary

prep:

15 minutes

total:

30 minutes

Servings:

Commercial

Ingredients

Ingredient Checklist

1/2 itsy-bitsy head napa cabbage, cored and thinly sliced
1 medium carrot, shaved with a vegetable peeler
4 skinless company white fish fillets, corresponding to halibut or bass (1 1/2 pounds total)
1/2 cup packed contemporary cilantro leaves
4 teaspoons finely grated peeled contemporary ginger
Frightful salt
8 teaspoons toasted sesame oil
4 teaspoons seasoned rice vinegar

Instructions

Instructions Checklist

Step 1

Preheat oven to 400 levels. Divide cabbage and carrot among four 16-dart-long objects of parchment. Prime with fish, cilantro, and ginger and season with salt. Drizzle with oil and vinegar.

Commercial
Step 2

Bring long ends of paper collectively and fold 3 instances to fabricate a seam. Tuck brief ends below to stable.
Step 3

State packets on a rimmed baking sheet and bake unless puffed and fish is opaque, 13 to fifteen minutes. Switch packets to plates, gently pull open, and aid straight away.

Cook’s Notes

Steaming
This snug manner yields refined outcomes while cooking food over simmering liquid or in parchment. It’s best for fish, shellfish, rooster, or hardy greens.

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Recipe Summary

Ingredients

Instructions

Cook’s Notes

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