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

Marinade:

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.

Note: 

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.

Charsiu Pork Soba and vegetable stirfry

I discovered something. I never knew I loved grilled onion leeks. They're sweet, tangy and smoky. And being Asian, it's one of those vegetables that is always present in our fridge. And since I am always looking for ways to concoct something out of what I have on hand, I decided to make it more Asian and make Charsiu pork (Chinese pork barbecue) for protein,throw in noodles for carbs and vegetables for fiber. So this recipe happened.

I first tasted authentic Char sui pork when i visited Singapore's colorful Chinatown 2 years ago and it was divine. It was red, sweet, smoky, tender and just beyond words. 2 years later, I figured maybe I can replicate it now that I have a pantry full of Asian (among other cuisine's) spices, herbs and sauces. And so i did.

I adapted the recipe for Char siu marinade from Kirbie and then made the rest of the recipe based on what vegetables I have in the fridge. 

Char Sui Pork Soba and vegetable Stirfry

Char Sui Pork:
2 pork chops marinated (1 hour min, 24 hours max) with a mixture of:
1/4 cup hoisin sauce
1/2 tsp 5-spice powder
1 tbsp honey
2 tbsp soy sauce
1 tbsp oyster sauce

*Reserve the marinade. This will be the sauce for the noodles.

Soba stirfry:
200 grams buckwheat or egg noodles, cooked in boiling water until al dente
2-3 onion leeks, brushed with char sui marinade and grilled then chopped into 1 inch long pieces
1 clove of garlic chopped
1/2 tsp grated ginger
1/4 tsp 5-spice powder
canned button or shitake mushrooms, drained
1 small carrot, julienned
1 bell pepper, julienned
1/4 cup sliced green beans
1 cup cabbage, chopped thinly
1 cup spinach, blanched (optional)
toasted sesame seeds
chili flakes to taste
salt and pepper to taste

1) Grill marinated pork chops until done about 4 minutes per side depending on thickness.  Let sit for 10 minutes before slicing.

2) Saute garlic, chili flakes and grated ginger in about 1 tbsp of oil. Add in carrots, green beans and canned mushrooms. Cook until carrots are tender but still firm.

3) Stir in cabbage and sliced grilled onion leeks. Pour in reserved marinade. Add about 2 tbsp of water and salt and pepper to taste. Let simmer for about 2 minutes and toss in cooked noodles and blanched spinach and cook for 2 more minutes. Turn off heat and serve with sliced char sui pork. Sprinkle with toasted sesame seeds.