Three years ago I was in Vietnam, so in the spirit of vacation memories past and inspired by the just-passed Tet holiday, I’m bringing you this Vietnamese fish en papillote.
This past week really made me realize for the past few months I have been eating food without flavor. I mean, let me just throw that on to the pile of things that I’m blaming on the pandemic. It makes me wonder what I’ve even been eating- because I’m sure only eating the things I cook for myself these days. Anyway, this week I stocked my fridge and I can say that I’ve genuinely enjoyed every single thing I’ve made for myself the past few days- and it’s sadly been a while since I’ve been able to say that. It’s like I had forgotten how to roast a damn brussels sprout.
Anyhoo- back to this fish. I brought it up with Yam and Lettuce a few weeks ago since we TOOK A COOKING CLASS TOGETHER, in Vietnam, where we all learned how to make it. Blank stares. Granted, I got a blank stare from myself, too, so they’re not alone in their brain fart. I made it with a few modifications from the original and it was also a good reminder of how kick-ass Vietnamese food is all around, and just how easy it is to make at home.
See: mango chicken salad.
The original recipe calls that it’s grilled in a banana leaf but…I didn’t have one of those. I didn’t even have aluminum foil! So I wrapped it in parchment and it worked out just swell. If you have foil (or a banana leaf), have at it that way. I also baked mine in an oven because I don’t grill. What I’m trying to say is that this recipe is all sorts of versatile, so you do what you can do.
As for the fish, the original recipe called for mackerel but my grocer was out so I loosened the purse strings for some sea bass. I’m confident this would work well with not only mackerel, but also cod or even a nice tuna steak. It really is ladies’ choice. And finally, I love the tubes of lemongrass you can find in the produce section because it makes this recipe much more accessible any night of the week without a trip to a speciality market.
I think this would be fab as a dinner party entree because everyone can get their own little packet. And who doesn’t feel just a little bit special getting a gift at dinner?
Vietnamese fish en papillote
Vietnamese fish en papillote is an easy, healthy meal option, using the sweet and salty combination of flavors from Vietnam. Dinner is ready in less than twenty minutes!
Ingredients
- 2 6-oz pieces of hearty fish (mackerel, cod, tuna, sea bass)
- 1 1/2 TB lemongrass, minced
- 1 1/2 TB white onion, minced
- 1 TB garlic, minced
- 1 TB vegetable oil
- 1 TB white wine
- 1 1/2 tsp sugar
- 1 1/2 TB fish sauce
- 1 1/2 tsp ginger, minced
- 1 tsp pepper
- 1 1/2 tsp oyster sauce
- 1/4 cup cilantro, chopped (optional), to garnish
- lime, to garnish
- 2 1/2 sheet pan-size parchment paper or foil
- 3 feet kitchen twine, cut into two pieces
Directions
- Step 1 Preheat the oven to 425F. Mix all the ingredients, save for the fish, together in a bowl. Set aside.
- Step 2 Place your parchment or foil sheets side by side on a cookie sheet. Place a piece of fish in the center of each parchment sheet. Gently pour the marinade ingredients evenly over each piece of fish, making sure none of it spills out.Fold the parchment paper around your fish, almost like wrapping a present, rolling the ends to seal. Using the twine, tie each packet together tightly..
- Step 3 Roll the ends to seal, and place the packets on a baking sheet.
- Step 4 Bake 12-15 minutes, depending on how thick your fish is, until cooked through. Serve with a sprinkle of cilantro and a touch of lime.
