Pairs well with Fish Cooked in Papaya
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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
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- leek - watch the video to see (sliced)
- garlic - 3 or 4 cloves (3 or 4 cloves, lightly crushed)
- lemon - watch the video to see (sliced)
- ginger - watch the video to see (sliced)
- salmon - watch the video to see
- oil - watch the video to see (a tiny bit)
- vinegar - watch the video to see (a tiny bit)
- white wine - watch the video to see (a glug)
- coconut milk - watch the video to see
- onion - watch the video to see
- shallots - watch the video to see
- lemongrass - watch the video to see
- Thai yellow curry paste - watch the video to see
- fennel - watch the video to see (lightly sliced)
- sea parsley - watch the video to see
- cafe oil - watch the video to see (for garnish)
Instructions
- 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.
- Layer the Ingredients: Place sliced leek, crushed garlic cloves, slices of lemon, and ginger in the bottom of the bag.
- 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.
- 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.
- Prepare the Thai Yellow Curry Broth: Combine coconut milk, onions, shallots, garlic, lemongrass, ginger, and Thai yellow curry paste in a pot.
- 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.
