Big Cook, Little Cook
Whats better than cooking some amazing new recipes and sharing it with the world? Well doing this with another FOODIE who also loves to cook! When im back home, there is often a fight between who’s going to cook dinner, dad or me. But this time we joined forces and came up with this beautiful healthy dish.
Asian baked bass with stir-fried vegetables.
This dish is definatly one of my new FAVOURITES. Its healthy, PACKED with flavour and also super filling, even though its low carb. We cooked the fish using a method called ‘En papillote’, which translates… cooked and served in a paper wrapper. This method involves cooking the fish in a wrap made of 1 layer of baking paper, followed by a layer of tin foil over the top. The parcel holds in moisture to steam the food within its own juices and ingredients you put it it. This means the fish remains so succulent and flaky still, but also infuses all of the flavour from the ingredients in the parcel. Its a fantastic form of cooking which you can use with chicken, or veggie dishes too. It’s also a method that won’t leave your house smelling like a fish market, which is also an advantage! Inside this parcel we chucked in a LOAD of garlic, ginger, spring onion, red onion and soy sauce. These flavours create a lovely Asian infusion which combines perfectly with the bass.
For the vegetables we decided to use the mandolin to make a mix of julienne vegetables. We used carrots, peppers, and courgettes for this, which all go so well with the Asian flavours from the fish. If you don’t have a mandolin it will take slightly longer to julienne all your vegetables… but trust me its worth the effort!! We also added in some small button mushrooms too to had another texture to the dish. These were cooked in some olive oil, slowly so they cooked in their own juices and became soft.
This dish is a super easy mid week dinner, healthy, low carb and super delicious. You could vary it slightly by changing your type of fish, or swapping to chicken if you aren’t a fishy fan. Fancy some carbohydrates with it? Maybe cook of some lovely nutty brown rice, which will compliment perfectly with the Asian infusion from the sauce of the fish.
Tips to make your pappillote parcle…
- Make sure to cut a piece of parchment big enough that gives your fish plenty of room around the edges, then double it to allow for the folding process. Better to have too much than too little.
- To fold your parcel, make 1/4 inch folds along the edge, folding at an angle so that the creases overlap each other, this will make the parchment a 1/2 moon shape.
- Repeat with the foil exactly the same for the second layer.
Have a go at this perfect steaming method and let me know how it tastes! For more recipes, and different methods of cooking, please follow my blog!
Big Cook, Little Cook
For the fish
- 2 fillet white fish (I used sea bass)
- White wine
- Soy sauce
- 1 red onion
- 3 cloves of garlic
- Large thumb of ginger
- 4 spring onions
For the veg
- 2 courgettes
- 2 carrots
- 1 pepper
- A punnet of mushrooms
- Preheat your oven to 180degrees and prepare your parcel papers. It should have about 3/4inches around the edges of where the fish will go.
- Chop up your fish vegetables first…. garlic finely, ginger and onions into thin small strips and spring onions into small circles. Place your fish, into your parcel paper, season it, and add these ingredients on top. Fold over half of the paper and fold and pinch along the edges slowly around the semi circle. Before closing, add in a generous glug of soy sauce, and white wine. Don’t swamp your food so it is swimming! Then close your parchment fully so its got crumpled edges all the way round like a pasty. Repeat this process now with the piece of tin foil. Leave until vegetables are ready.
- Next chop all of your vegetables into thin julienne strips, use a knife if you don’t have a mandolin.
- Place your fish in the oven for approx 15-20 minutes, until it is cooked through. Adjust timings slightly for a big fish! Check your fish is cooked by reading 145 degrees on a thermometer when ready.
- Once the fish goes in the oven heat up a large wok and add some oil. Cook off your vegetables slowly on a low heat and add a little salt and pepper. Cook until soft ( fish is ready)
- And serve immediately 🙂 The fish will have steamed and created its own flavoursome jus. Serve the fish on a bed of the vegetables and spoon some of the remaining jus/ ingredients from the parcel on top.