RECIPE “Baked Fish Fillet Asian Style (en papilotte)” – Cooking with Penny from Baking Blind

“Baked Fish Fillet Asian Style (en papilotte)”

I was fortunate enough to welcome Penny Melville-Brown (OBE) from Hampshire in the UK, Baking Blind at my home (kitchen) in Sydney. Penny is an award winning advocate for people who are blind and / or have low vision. She won the Holman Prize 2018 and decided to travel the world whilst cooking up a storm. Demonstrating to everybody that people with low vision or / and blindness can do and achieve anything!

Penny said, “I’m lucky enough to have been selected from over 200 candidates from 27 countries as one of the inaugural winners of the Holman prize being run by San Francisco’s LightHouse for the Blind and Visually Impaired organisation.  This is my chance to show just what blind people can do and I’m thrilled that local people are keen to get involved.  I chose cooking because I’ve always loved it and it is a great universal language that brings people together.  Just because I can’t see doesn’t mean that I don’t have bags of ambition, capabilities and a huge drive to change attitudes towards blindness and other disabilities.”
Click HERE to follow Penny’s Blog

Please find below the first Recipe (step-by-step) I cooked together with Penny.

RECIPE

This recipe is for 2 portions

Preparation time    20 minutes | Cooking time 10-12 minutes (depending on thickness of fillet)

INGREDIENTS

QUANTITY       UNIT         PRODUCE

2 (ea. 170 GR)  PC            Fish fillet (Hoki, Snapper, etc.), depending on season and availability

As needed                         Sea salt (Maldon)

As needed                         Black pepper from the pepper mill

2-3                    ML            Sesame seed oil

120                   GR            Wombok (shredded)

100                   GR            Snow peas fresh, cleaned

20                     GR            Shiitake mushrooms fresh, sliced

15                     GR            Enoki mushrooms (separated)

1                       PC            Kaffir lime leaf finely shredded

2                       GR            Chili red fresh, finely chopped

4                       GR            Ginger fresh finely chopped (grated)

1                       PC            Garlic clove fresh finely chopped (minced)

As needed                         Lemon and Lime juice fresh

10                     ML            Fish sauce

5                       ML            Oyster sauce

15                     ML            Soya sauce sweet (Kejap Manis)

5                       ML            Soya sauce (Kikkoman)

5                       GR            Mint Vietnamese fresh, finely chopped

2                       GR            Mint fresh, finely chopped

5                       GR            Parsley flay fresh, finely chopped

10                     GR            Spring onions fresh, finely sliced

1                       SHEET     Seaweed (Nori) shredded finely

As needed                         Black pepper from the pepper mill

MISE EN PLACE | PREPARATION:

1. Ensure / check that the fish fillets have no remaining bones. Season with salt and pepper
2. Place shredded Wombok on cut out baking paper. Drizzle with sesame seed oil.
3. Place fish fillet on top. Arrange snow peas (cut in ½ if too big) around the fish fillet
4. Surround with sliced Shiitake and Enoki mushrooms.
5. Top with Kaffir lime leaf, chili, ginger and garlic.
6. Drizzle with lemon and lime juiced, fish sauce, oyster sauce, and both soya sauces.
7. Sprinkle with finely chopped mint (both), parsley flat, spring onions and Nori pieces
8. Season with black pepper from the pepper mill
9. Wrap / fold up into a parcel (bag)
10. Place on baking tray / sheet and bake in the oven (pre-heated to 200 C) for approximately 10-12 minutes (depending on type and size (thickness) of fish fillet
11. Serve (in the bag = en papilotte) straight away

REMARKS | COMMENTS | SUGGESTIONS:

-This is an ideal ONE wholesome dish in ONE go. No washing up, no use of pans, pots, grills, BBQ etc. You only need a hot oven which you can pre-heat and set up in advance.

-Ideally served with plain steamed rice

-Suitable fish fillets include Hoki, Salmon, Snapper fillet, Flathead, Tuna, Perch, Barramundi, John Dory, etc…depending on the size of the fish fillet (thickness) the baking time will be shorter or longer (all fillets to be skinless)

-I would refrain from using whole fish as the baking (cooking) time will be longer than the one for the garnishes (Vegetables)

-Goes best with a glass of Sauvignon Blanc or Pinot Gris

Bon Appetite – Martin – Chef and Guide Dog User