girl in a food frenzy

Here’s a cooking option for a light form of protein, fish or even firm Tofu would suffice. I’ve also used this same method recently for a mushroom trio which works well too, switch it up!

Time: 25 mins or so. (Believe me, you got this!)

Ingredients:
Fish fillet of choice (I’ve used a juicy Atlantic Salmon tail,)
Fresh herbs, coriander etc
Spring onion, young shoots are best,
Chillies (optional)
1 Garlic clove,
Ginger root, (you’ll need a few slices per portion)
Sesame oil,
Soy sauce,
Salt & pepper to season,
*1 egg white (to baste sheets together)*

Baking/silicone paper, scissors, pastry brush and an oven tray. Preheat the oven to 180C or (350F) before you start,

Method:

Cut an even rectangle large enough to fit your protein and herbs (but small enough to fit on your oven tray. Fold in half to make one perfect square.

Season the fillet and crush the garlic clove. Lay the ingredients in the centre of the paper along with some ginger slices on top.

Add some sliced chillies if using,

I like to tie a little bow into the shallots and place in the centre, just snip with the scissors if you prefer. I also lay some coriander on the sides (any other herbs you prefer are fine.)

Using a pastry brush, baste the sides of the square with egg white to seal, * if you prefer, you can try a paste with cornflour & water for a vegan option,*

Fold the edges of the paper over to sandwich, brush with more egg white and seal again. The edges should now be airtight, (this is quite important as you don’t want any steam to escape during the cooking process)

Carefully place the parcel on a tray in the oven for 10-15 minutes max! Check after the first 5-7 minutes and rotate if necessary.

Remove from oven once the bag has puffed up nice and big, you can carefully check the firmness of the protein by placing your finger against it, to see if it’s cooked or not. Finally, rest in the unopened bag for a further 5 minutes and serve in the bag at the table.