Sunday, November 9

Soy-steamed Tilapia Fillet en Papilliote

I went to the supermarket over the weekend in search of what to cook for my brownbag lunch this week and chanced upon a sale on tilapia fillets! At first I was thinking tilapia burgers but I realized my blender was broken. Then I remembered watching one of Kelsey Nixon's "Kelsey's Essentials" episode and I realized this is what I'm gonna do with my fillets.

Soy-steamed Tilapia Fillet en Papillote
Serving: 2
1 clove garlic, minced/grated
2 tsp grated ginger
2 tbsp chopped spring onions
2 tsp kecap manis (optional)
2 tsp honey
3 tbsp soy sauce
1 tsp sesami oil
zest and juice of half a lemon
few drops of hot sauce (optional)

2 (6-ounce) tilapia fillets (you can also use salmon)
1/3 cup celery julienned
1/3 cup red bellpepper, julienned
1/3 cup spring onions, sliced about 1 1/2 inch long
1/3 cup carrots, julienned
ground black pepper
1/4 cup cilantro
4 slices of lemon
2 sheets of parchment paper, each one cut into a heart and folded in half

1) In a small bowl, mix together the ingredients for the marinade.

2) Divide the vegetables evenly among the 2 sheets of parchment and season with the marinade. Place the fillet on top of the vegetables and drizzle the marinade over the fish. Top with 2 slices of lemon and cilantro.

3) Fold the other half of th parchment paper over the fish and overlap small folds among the open edge to seal. Steam for 7-10 minutes depending on the thickness of the fillet.

4) Transfer the packets into the plate  carefully cutting it open and serve.

1) You can also use salmon for this recipe. Other vegetables can also be used like baby bokchoy, bean sprouts, onion leeks and cabbage.

2) I reserved the remaining marinade and used it as a dressing for the steamed green beans that I served together with the fish.

3) Alternately, you can brush the packets with olive oil and bake at a 425 F oven for 8-10 minutes until the packet puffs up.