Fish Curry en Papillote
A delightful fusion dish combining tender fish fillets with a fragrant coconut curry sauce and fresh vegetables, all steamed perfectly in parchment paper for maximum flavor and easy cleanup.
Ingredients
- 4 ounce white fish fillets such as cod
- 1 tablespoon sesame oil
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- 1/2 small onion thinly sliced
- 1 tablespoon red curry paste or to taste
- 1/2 cup coconut milk light or full-fat
- 1/2 cup chicken or vegetable broth
- 1 tablespoon lime juice
- 1 teaspoon fish sauce optional
- 1 cup bok choy chopped
- 1/2 cup cherry tomatoes halved
- 1/2 cup bell pepper thinly sliced
Instructions
- Preheat your oven to 400°F (200°C). Cut four large pieces of parchment paper (about 15x15 inches each).
- In a small bowl, whisk together the sesame oil, grated ginger, minced garlic, sliced onion, red curry paste, coconut milk, broth, lime juice, and fish sauce (if using). Season with salt and pepper.
- Place one fish fillet in the center of each parchment paper square. Arrange an equal portion of chopped bok choy, halved cherry tomatoes, and sliced bell pepper around and over the fish.
- Pour an equal amount of the curry sauce mixture over the fish and vegetables in each packet.
- To seal the packets, bring two opposite sides of the parchment paper together over the food. Fold the edges down tightly in small, overlapping pleats, working your way along the seam to create a crescent shape. Twist the ends firmly to seal completely.
- Place the sealed parchment packets on a baking sheet. Bake for 15-20 minutes, or until the fish is cooked through and flaky. Cooking time may vary depending on the thickness of your fish.
- Carefully transfer the hot packets to individual plates. Warn diners to open the packets carefully, as steam will escape. Garnish with fresh cilantro before serving.
Notes
Feel free to experiment with different types of fish like cod, halibut, or even shrimp. Adjust the spice level of the curry paste to your preference. Leftover vegetables like sliced carrots, green beans, or snap peas can also be added. Serve directly in the parchment for a beautiful presentation, accompanied by steamed jasmine rice or quinoa.