Chinese Steamed fish en papillote
As you’ve noticed, I have not been posting articles like I do normally. This has to do with a busier schedule and some private things going on. I already mentioned that in this article, but I wanted to tell you guys I am doing my best to blog whenever I can.
If I have the room to cook and blog, I will post as normal, but if its not possible bear with me as I am trying. Ok, enough about that, you get the picture now, so back to the recipe.
As I’ve told you guys before, I wasn’t always a kitchen goddess (actually I am still very much learning), but more of a diva. Ever since I was a young girl I only wanted to eat my all time favorites everyday (poor mom!), but never really cared to cook them myself. My sweet sis, the Fake Asian, on the other hand loved it from the start. When I was about 21 years old, I decided it was time to start learning. You’d think it was about time he 😉 I only wanted to learn how to cook my absolute favorites. Gladly I had willing friends and family.
One of the first recipes I got to learn was making steamed fish, Chinese style. Cantonese to be precise. Friend N was kind enough to teach me her secrets and ever since its become a regular here at home. I even became notorious for it. Ha..oh yes you can! In this recipe I use a trout, but you can use red snapper or a tilapia too.
We often eat it with nice steamy white rice and some Chinese greens on the side.
Recipe for Chinese steamed fish en papillote
2 Trouts (400gr)
2 Spring onions
5 cm Ginger
4 TBsp Light Soy Sauce
6 TBsp Olive oil
1-2 sheets of baking paper
Pre heat the oven to 180 C.
Rinse your trout with water and pat dry with paper towels.
In the mean time finely cut up the spring onions and thinly julienne the ginger.
Use a sheet of baking paper and drizzle 2 TBsp of olive oil, sprinkle some salt and pepper and add some of the ginger and spring onions.
If it doesn’t fit, cook the fish separate and use another sheet of baking paper.
Now lay the two trouts on top and use half of the ginger and spring onions to tuck in and use on top of the trouts.
Now fold a “package” and seal it (en papillote). Bake in the oven for about 25 minutes till cooked.
Take out your fish package and place the rest of the ginger and spring onions on top of the fish.
Heat up 4 TBsp of olive oil in a pan (almost smoking hot) and pour this over your steamed fish.
Add 4 TBsp of light soy sauce and your good to go!