Going to cooking school is hard. You are probably thinking, all the burns, the standing on your feet, the endless repetition. You are wrong; it is the endless consumption of food, good food, but fatty and rich (most of the time.) So this year is a fresh start and that means battling my cooking school consumption. How will I do it? Cook more…. By cooking at home, I can make healthy and flavorful meals. I don’t really think it terms of healthy, but what I enjoy eating. It just so happens this recipe is both healthy and delicious. I used the recipe from Martha Stewart Living. Asian fish en papillote contains in its pouch wild fluke with bok choy, lime, hot chili, and cilantro. I made a side of rice (I used brown) with shitake mushroom and scallions. I added a few touches to bump up the flavor. I sautéed the shitakes in sesame oil.
And I also add a splash of soy sauce to the papillote which when cooked creates a balanced sauce.
I make extra brown rice and mushroom so I can make fried rice the next day, with veggies and tofu. 2 healthy meals in one.
Here are the recipes:
Fish en papillote
Serves 4
Zest from 2 limes, finely shredded
3 limes juiced
4 garlic cloves, thinly sliced
1 piece (2 inches) ginger, peeled and julienned
1 medium red onion, halved and thinly sliced
2 mild to spicy red chilies, halved
4 fillets (6 oz ach) black bass, halibut, or striped bass (I used fluke)
4 head baby bok choy
½ cup extra virgin olive oil
Coarse salt and freshly ground pepper
8 sprigs fresh cilantro
1. Preheat oven to 450. Mix lime zest and juice, garlic, ginger, onion and chilies in a medium bowl. Fold four 20-inh pieces of parchment in half lengthwise. Unfold and place 1 fillet and 1 head of bok choy along each crease. Rub both with 2 tablespoons oil, and season with salt and pepper. Top each fillet with some onion mixture and 2 sprigs of cilantro. (Here is where I sprinkled a little soy sauce over the top.)
2. Fold parchment over fish, making small overlapping folds along the edges and sealing with a paper clip. Place on rimmed baking sheet. Roast until parchment puffs, 10-12 minutes. Carefully cut packets, avoiding escaping steam and serve.
Jasmine Rice with Shitakes and Scallions
1 ½ cups water
1 cup jasmine rice, rinsed well
5 tablespoons extra-virgin olive oil
Coarse salt and pepper
4 oz shitake mushrooms, stems discarded, caps cut into ¼ inch thick slices
2 garlic cloves, thinly sliced
1 tablespoon rice-wine vinegar
1 scallion cut into 2 inch-long pieces, thinly sliced lengthwise
1. Bring water and rice to a boil in a small pot. Reduce heat, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat, stir in 1 tablespoon oil, and seasons with salt and pepper. Cover and let stand.
2. Meanwhile, heat remaining oil (I used a little sesame oil) in a large sauté pan over medium-high heat. Add shitakes in a single layer, and cook, stirring often until browned and crisp, about 3 minutes. Reduce heat to medium and cook for 2 minutes more. Add garlic and cook until light golden brown. Stir in vinegar and season with salt and pepper. Transfer rice to a platter, top with shitake mixture and sprinkle with scallions.
Sunday, January 25, 2009
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14 comments:
I can eat like this every single day. It's healthy and delicious.
Cheers,
Elra
ahh. i love jasmine rice, and i also adore cooking stuff in paper - it is such a lovely way to steam in so much flavor! lovely recipes!!
Mmm.. papillote is one of my favorite way to cook fish and i love your recipe for jasmine rice and shitakes. Sounds so tasty! I need to eat more healthy too but with the freezing-cold weather and restaurant week... i just can't!
Next month maybe. :-)
I love the pic of the shitakes on rice.
BTW, I thought I was going to get really fat in culinary school but it ended up being the thinnest time in my life. I ate so much so I'm not sure how that happened but...
I really need to get healthier this year. I think we're doing pretty okay, lotsa greens and steamed red rice usually. However, as I write this there's a brown butter pear and chocolate cake in the oven.
Cooking school sounds so much more fun than my accountancy classe were. And I love the fish en papillote - it's like unwrapping a gift at dinner :)
I know restaurant week is soo great. Unfortunately, I can't make it to all the one's I wanted to try: Eleven Madison, Del Posto etc...
Jessica: you are so lucky, that cooking school had the opposite effect. I never knew you went. Did you go in the city?
I went to Art Institute, formerly NY Restaurant School 6 or 7 years ago. I wanted to tell you (after reading your profile) that I also went to NYU for my undergraduate degree.
What a great dish, Abby!
Jessica: that is awesome. I never knew. I would love to know what you are doing now. How did you integrate food and career together? ---but perhaps we will continue through email.
truly, the idea of cooking anything in a bag thrills me. so rustic, yet so clever and useful and effective. :)
why haven't you made this for me?
RIC: because I didn't think you would like it. BUt now I will.
Looks like a delicious work of art :).
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