Thai Chilli Fish En Papillote

Ingredients for Fish

  • 1 tbsp Thai dressing (from Krishi Cress)
  • 1 tbsp chilli bean sauce
  • 1 tsp minced garlic
  • 1 tsp galangal
  • 3-4 dried red chilli
  • 3-4 kaffir lime leaves
  • 400g white fish filet

Ingredients for Mushrooms

  • 2 tsp Thai dressing (from Krishi Cress)
  • 2 tsp soy sauce
  • 1 tsp rice vinegar
  • 1/2 tsp fish sauce
  • 1/2 tsp chilli flakes
  • 1 tsp minced garlic
  • Handful of fresh mint leaves

Ingredients for Broth

  • 1/2 tsp fennel
  • 1/2 tsp coriander
  • 4-5 whole peppercorn
  • 4-5 dried galangal
  • 7-8 kaffir lime leaves
  • 1 large onion, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 tomato, cored and deseeded
  • 1 celery stick, roughly chopped
  • 1 star anise, whole
  • 2 tsp lemongrass paste
  • 2 cups chicken or fish stock
  • 1 cup water
  • 1 tbsp butter
  • Pepper, to taste

Ingredients for Bok Choy

  • 1 large bok choy, cleaned
  • 1 tbsp asian seasoning

Instructions for Broth

  • Place a deep pan on medium-high heat. Add butter and let it melt.
  • Add onion, carrot, celery and tomato. Let it slightly caramelise (about 5 minutes) and then add your dried spices – fennel, coriander and whole peppercorn.
  • Cook for 2-3 minutes and then add a splash of stock and water to the pan. Add the remaining ingredients and let it come to a boil.
  • Once it reaches a boil, reduce to low heat and cook for 45 minutes.
  • Once done – season to taste and pass the broth through a fine sieve.

Instructions for Fish

  • In a large bowl, combine all ingredients (except fish) and mix thoroughly. Add the fish after and allow to marinade for at least 1 hour.
  • Preheat oven to 190°C.
  • Carefully wrap the fish in parchment paper (en papilotte) creating a parcel to ensure the steam doesn’t escape. Bake for 15 minutes.
  • Carefully unravel the parchment paper and drizzle some Thai chilli dressing on top.

Instructions for Mushrooms

  • Combine all ingredients (except the shrooms) in a bowl and mix thoroughly. Add the mushrooms after and marinade for at least 1 hour.
  • Place a griddle pan on high heat and add olive oil. Wait for the oil to slightly smoke and then add the mushrooms too the pan. Let ’em char slightly on both sides and then remove from heat and onto your plate.

Instructions for Bok Choy

  • Blanch bok choy in boiling water until bright pink. Remove from heat and drain. Then season with asian seasoning.
  • To achieve a smoky flavour – use tongs and directly roast the bok choy (piece by piece) over direct flame until nicely charred. Takes 30 seconds per piece.

Plating

  • Place the mushrooms, bok choy and fish in a shallow bowl. Slowly pour in the broth, garnish with fresh microgreens (optional) and enjoy this sofishticated dish with a G&T at home.