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Fish Cooked in Papaya

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A unique method of cooking fish in a paper bag with Thai infused flavors, served with a Thai yellow curry broth.

00:20:00 total

Serves 2

medium

Seafood Main

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Ingredients

  1. leek - watch the video to see (sliced)
  2. garlic - 3 or 4 cloves (3 or 4 cloves, lightly crushed)
  3. lemon - watch the video to see (sliced)
  4. ginger - watch the video to see (sliced)
  5. salmon - watch the video to see
  6. oil - watch the video to see (a tiny bit)
  7. vinegar - watch the video to see (a tiny bit)
  8. white wine - watch the video to see (a glug)
  9. coconut milk - watch the video to see
  10. onion - watch the video to see
  11. shallots - watch the video to see
  12. lemongrass - watch the video to see
  13. Thai yellow curry paste - watch the video to see
  14. fennel - watch the video to see (lightly sliced)
  15. sea parsley - watch the video to see
  16. cafe oil - watch the video to see (for garnish)

Instructions

  1. Prepare the Paper Bag: Fold paper in half, then fold that half in on itself and fold them back on each other to create a canoe shape. Tie each end together.
  2. Layer the Ingredients: Place sliced leek, crushed garlic cloves, slices of lemon, and ginger in the bottom of the bag.
  3. Add the Fish: Place the salmon on top of the layered ingredients. Add a tiny bit of oil, vinegar, and a glug of white wine.
  4. Seal and Cook: Pinch and roll the paper bag to seal it, ensuring no steam can escape. Cook in an oven set to 180°C (356°F) for 15 to 20 minutes.
  5. Prepare the Thai Yellow Curry Broth: Combine coconut milk, onions, shallots, garlic, lemongrass, ginger, and Thai yellow curry paste in a pot.
  6. Serve: Open the paper bag, remove the fish, and place it to one side. Arrange the leeks in a bowl, use the juice from the bag to season the sauce, and peel off the fish skin. Garnish with fennel, sea parsley, and cafe oil.

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