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!
Emily
X
Big Cook, Little Cook
Recipe details
- 3 Servings
- Prep time: 15 Minutes Cook time: 1 Hours Total time: 1 hr 15 min
Comments
Share your thoughts, or ask a question!