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
Learn the chubby recipe after the video.
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.