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
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.