Saturday, March 26, 2011

Red Snapper Baked En Papilote


















I love fish cooked en papilote . It seals in the aroma and enhance flavor and at the same time keeps the fish moist and tender. Healthy way of cooking fish besides steaming them.  I bought a nice piece of red snapper for RM12.  The price of fish has gone up sky high but what to do , and it will be worse in the days to come, with the recent tsunami  and the nuclear catastrophe in Japan , it may not be even safe to eat sea fish :(  Do remember to pray for the people in Japan and places where earthquakes had caused destruction and taken many lives and thank God that we have so much food to eat . Dinner tonight was Red Snapper Baked En Papilote.


















I marinate the red snapper in chinese wine and ginger juice for 30 minutes , wrap in  papilote with leftover napa cabbage fromthe kimchi making and tomato as base for the fish . Remember to blanch the napa cabbage first before placing them as base for the fish .  Bake in the oven for 18 minutes at 200 ° C . Adding the veggies as base is to absorb the juices from the fish during the baking process and on the other hand, it saves time cooking both at the same time , dont you think so ? :)) Veggies and fish in one parcel :p  A flavorful and healthy fish dish . I will let my photos tell the story :)  Do try cooking your fish in papilotte ( paper bag in french )



































































































Red Snapper Baked In Papilotte
(Printable Recipe )


Ingredient :-


an 1/2 inch thick slice of red snapper - rub seasalt on both sides
1/2 inch ginger - crushed and chopped
1/2 cup chinese cooking wine

2 tbsp of olive oil

10  leaves of  napa cabbage - blanch for 5 minutes - take out and drain
2 tomatoes - cut into slices

1 piece of special greaseproof paper


Method:

Preheat oven at 200 ° C

Marinate the fish with salt,  chinese cooking wine and chopped ginger and leave for 30 minutes.
Blanch the napa cabbage in hot boiling water for 5 minutes in hot boiling water, take out and drain . Get ready a piece of greaseproof and arrange the blanch cabbage and tomato slices neatly as base  and place the marinated fish on the top. Put the marinate sauce over the fish. Add two tbsp of olive oil over the fish. Fold the paper over the fish and wrap it into a parcel . Use bamboo skewer to seal the edges . Put the papilote into the oven and baked for 15-18 minutes or till fish is cooked. Take it out and serve hot.

Enjoy!



Do hop over to Elinluv's Sweet Delights
 for some 








9 comments:

  1. This looks wonderful. I don't know why I don't make fish in a packet more often. Thanks for the reminder!

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  2. Looks so yummy! Yes, I remmeber seeing this before, have to try this method!

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  3. That must taste great but I've never tried - I'm very old-fashioned, only know how to use banana leaf. LOL!!!

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  4. Hubi cooked this before but used Dory instead

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  5. this looks delicious and sounds flavourful too..love lots of ginger in it!

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  6. Lyndsey...I like them in paperbag . The flavor and aroma are sealed in :) And save washing work ! :p

    Ann...you must...it is delicious and save washing work. The sweet drippings from the fish while it is being baked will be absorb by the napa cabbage at the base. Thus killing two birds with one stone! Veggie and fish in one :)

    Arthur....LOL! I don;t have the banana leaves or I will use them too :p

    Kathy...wow...secret is out !!! Your hubi cooked !!! :p

    Lena..this is healthy cooking :)

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  7. That's a nice and pretty way to make a fish.

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  8. Greetings from Southern California

    I invite you to visit my blog

    God Bless You and Have a Nice Day :-)

    ReplyDelete
  9. This looks so totally awesome !! I wish I had an oven here !! Hahaha

    ReplyDelete

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