Thursday, 3 July 2014

Sea-bass en papillotte with lemongrass & star anise

Cooking fish couldn't be simpler and doesn't get any better than this recipe. There is no call to go tarting up good fresh fish. The best way is to keep it simple and with simple flavours. People are forever saying that it is tricky to cook fish but take it from me that it's dead easy to cook fish. The trick is not to overcook it ,Once it's starts to turn from opaque to white, it's cooked and slightly undercooked is a hell of a lot better than overcooked to cotton wool consistency.
Here I am using some delicate Thai flavours which makes this dish very very tasty.
Cooking " en papillotte " is literally cooking in a sealed parcel made out of parchment paper and if you're in an Al Fresco mood, wrap in tin foil and cook over the BBQ.

Sea-bass en papillotte with lemon grass and star anise

  • 2 sea bass fillets 
  • 1 clove of garlic, thinly sliced
  • thumb of fresh ginger. peeled and sliced
  • juice & zest of 1/2 a lime
  • 1 tsp of sesame oil
  • 1 red chilli , sliced
  • 1 tsp of light brown sugar
  • 1 stick of lemon grass, bruised with the back of a knife or split in half
  • 2 whole star anise
Place a baking tray in the oven and pre- heat to 220c.
Mix all the ingredients with the exception of the fish. Cut out 2 large circles of parchment paper. Crunch up into a ball and soak in cold water under the tap. Ease it back out into a circle and lay each fillet of sea bass onto the paper, Drizzle over some of the sauce with a piece of lemongrass and a star anise on top.
Fold over the outer edge of the circle,taking both edges , fold over and twist,thus sealing the edges of the paper together to form a sealed package.
Place on the baking tray and bake in the oven  for 10-12 mins.
Serve immediately.

Tagged:robert jacob- sea-bass- fish- thai- en papillotte- lemongrass- star anise

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