Ingredients|
| 350g white fish fillet such as sea bass halibut, or cod (boneless and skinless) |
| 1-2 bulbs chopped shallots |
Sauce: |
| 1 lemongrass stalk* |
| 2 tbsp olive oil |
| 1½ tbsp fish sauce |
| 1 large shallot finely chopped |
| 1 red fresno or serrano chili pepper seeds removed & finely chopped (optional) |
| Black pepper to taste (optional) |
Crispy garlic cloves: |
| 6 large garlic cloves sliced finely lengthways |
| 2 tbsp avocado oil |
| Salt to taste |
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Notes: |
| *If you can't find lemongrass, try using 2 tsp grated ginger with half lemon zest and 1 tbsp lemon juice. There's no perfect substitute for lemongrass but this work around flavor combo should give an approximate flavor profile. |
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| SERVES: 2 |
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Method|
| Sauce: Preheat the oven to 200°C. Remove the tough outer part of lemongrass. Cut off the green color top part and only use the white bulbous part. Use a small bottle or meat pounder to pound the lemongrass a few times until it's in flat shape then finely chop them. Combine all ingredients under "Sauce". Set aside. |
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| En Papillote (wrap in parchment paper): Start with a sheet of parchment paper about 45-50cm long. Fold it in half, then open it back up. Place the fish fillet on one half place of the paper alongside the folded edge. Spoon over the sauce on top of the fillet. |
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| Next, fold the paper over so the two ends meet, enclosing the food. Beginning at either end of the center crease, make small, overlapping diagonal folds around the filling, pleating it all around to make a semicircular airtight package that looks like a half-moon shape calzone. Seal the papillote tight. You might need to twist and fold the end tip to secure the envelope. Place the packet over a large sheet pan. |
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| Bake at 200°C, top rack, between 12-20 minutes (depending on the type and thickness of the fillets) until buttery flaky. Test with a skewer; if it goes in easily, the fish is done. Let cool for 3-4 minutes before using kitchen scissors to cut open the packet (be careful the hot steam). |
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| Crispy garlic: Just before the fish is finishing cooking, preheat a skillet over medium-low heat until it's well-heated. Add 2 tbsp avocado oil, and finely sliced garlic cloves. You should see the cloves start sizzling right away but not to a burn-smoking point. Use a wooden spoon to gently move and saute the slices around in the skillet until they are pan fried to golden brown color. Be careful not to burn them as it would become bitter. Season with salt to bring out more flavor. |
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| Serve: Cut open the fish packet and spoon over a few teaspoons of crispy garlic with infused oil from the skillet. Serve immediately. |
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