This Asian Fish En Papillote features a classic French technique with bright and vibrant Asian flavours, you cannot beat a whole sea bass cooked on the bone.
Asian Fish En Papillote (Sea Bass).
This Asian Fish En Papillote recipe uses a fresh whole sea bass with great vibrant Asian flavours. It comes hot on the back of a whole tandoori fish recipe that used very different Asian flavours.
Cooking en papillote may sound fancy but it essentially is nowt more than cooking in a ‘bag’.
It is often thought of as a classic French cooking technique but dates back over 4,000 years and earliest records have it rooted in Kerala, India. Originally there would have been no tinfoil of course, with leaves being used.
It is actually a technique still practiced today throughout Asia. However, banana leaves are not all that easy to lay your hands on in these parts as you may imagine.
Either way, it is a beautiful way of cooking fish the parcel seals in all of the steams, juices and flavours. As a result, the fish cooks much more gently than traditionally baked or grilled fish.
How To Cook En Papillote.
For some strange reason, lots of folk worry about eating food with eyes… I have no idea why, if you eat meat or fish they all had eyes at some point in time or other.
There is a true majesty in serving a whole fish that I think cannot be beaten.
Particularly in this fish en papillote. There is a drama and a sense of magic as you unwrap your own little parcel. Don’t get me started on the aroma that has been trapped in that parcel as it slowly roasts and steams.
The secret is to ensure that the parcels are tightly sealed so that none of the steam can escape.
But you do not want to tightly wrap your fish, you want to make a tent that allows the flavour and steam to do its magic.
After that, it is a simple case of chucking it in the oven and letting it do its ‘thing’. You could even cook this on the BBQ if you wanted to like this grilled trout recipe. Just chuck the parcels over some indirect heat and cook for 20-25 minutes.
In the relatively short time I have been running my website the availability of fresh sea fish in Hungary has changed dramatically.
This sea bass recipe is the first time I have seen sea bass here in Hungary. I still have a fair old trip to get it, but for me, this sea bass recipe makes it all worthwhile.
Cooking with seafood and fish in the UK was one of the things that got me hooked on cooking.
You may even hear me squeal with excitement no matter where you are if I ever find fresh mussels!