Thai Style Sea Bass En Papillote

Thai Style Sea Bass En Papillote

This is, in my opinion, the most amazing way of cooking fish. The old fashioned ‘en papillote’ basically in ‘parchment’: and for ease, simplicity and summer eating, fillets of sea bass in said ‘envelope’ can’t be beaten.

This tasty Thai style sea bass recipe is very easy to prepare and cook. The lemongrass, ginger, garlic and chilli make this a refreshing dish with real zing.

Servings

2

Prep. time:

15/20 mins

Cook:

15/20 mins

Difficulty:

Fairly Simples

Ingredients

2 x  sea bass fillets 
2 lemongrass stalks
3 garlic cloves, unpeeled
100g chunk fresh ginger, peeled and finely sliced
3 small red chillies, finely sliced
Zest and juice of 1 lime, plus extra wedges to serve
Torn coriander leaves, to garnish

Step by Step Instructions

Step 1

Preheat your oven to 180°C/fan 160°C/gas mark 4.

Crush the lemongrass stalks with the blunt side of a knife to bruise it which helps the flavours to come out into the dish. Slice the stalks diagonally into into fine rings. Using the flat of your knife squash the unpeeled garlic cloves again this will release their aroma.

The seeds are the hottest part of the chillies so de-seed them if you would like to make a milder dish.  You can do this by cutting them in half lengthways, then holding the stalk end scrape out the seeds and white pith with a tea spoon. Remember to wash your hands and don’t touch your eyes.

Step 3

Place on a tray, put into the oven and bake for 20-25 minutes. Once cooked open the parcel and scatter over the torn coriander leaves. Serve right away with the lime wedges. Boiled baby new potatoes in their skins go perfectly.

Step 5

 

Bon appétit !

Step 2

Take a piece of baking parchment (grease proof paper) about 60cm in length (enough to wrap all the ingredients) and place the lemongrass, garlic, ginger and chillies in the centre. Place the 2 sea bass fillets on the top of these ingredients across the width of the parcel. Sprinkle on the lime zest and a splash of lime juice. Fold up the sides of the baking parchment over the fish, fold in the ends then roll it into a parcel. I like to add a dash of Ketjap Manis to the mix.

Step 4

If cooking for more than two, it’s best to make separate parcels for two. If in multiples. i.e. odd numbers it could be best to do them individually and then present them on a plate in front of your guests. It takes a bit more time more time but probably better results!

Inroduction

My French Onion Soup

By: Garry Waite

My French Onion Soup takes a bit of time to make, but worth it in the long run. This will make about eight portions and is good for freezing down. If you wish to keep it vegetarian obviously omit the bacon and the beef stock cube and substitute the beef stock for veggie. If you look at other recipes you will find variations but this particular recipe guarantees a full, rich and warming soup that would claim pride of place in the Bistros of Paris.

Servings

6 – 8

Prep. time:

20 mins

Cook:

1 hr

Difficulty:

Easy

Ingredients

  • 1 x 2lb 12oz/ 1.25k fresh, whole chicken
  • 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
  • 4 oz/ 100g long grain rice, washed
  • 3 – 4 medium sized carrots, peeled and grated
  • Handful of chopped prunes
  • Salt and crushed black pepper

Servings

6 – 8

Cook:

1 hr

Prep. time:

20 mins

Difficulty:

Easy

Ingredients

  • 1 x 2lb 12oz/ 1.25k fresh, whole chicken
  • 12 medium sized leeks, well washed and chopped to ¾”/2cm lengths
  • 4 oz/ 100g long grain rice, washed
  • 3 – 4 medium sized carrots, peeled and grated
  • Handful of chopped prunes
  • Salt and crushed black pepper

Step by Step Instructions

Step 1

In a large pan sauté off the onions, garlic, bacon and apple

Step 3

When the pan is still hot pour in the brandy and ignite to burn off the alcohol and then add the red wine.

Step 5

Bring to the boil and then gently simmer for about 20 minutes. Return to boiling point, mix the corn flour with cold water and add to the mix. Bring back to the boil and simmer for a further 10/15 minutes.

Step 2

Caramelise the onions. The sugar in the apple will help this process but now add the brown sugar. Crumble the stock cubes into the mixture. Add the black pepper.

Step 4

Add 2 litres of water and the tomato purée.

Step 6

TO SERVE pour in to a deep bowl place some dry bread on top (or toast) grate over some cheese (I use cheddar but you can use gruyere) and place under a grill until golden brown.

Bon Appétit !

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