Parcel-baked Seabream with Thai Herbs 泰式香草焗海 "魚立"

Parcel-baked is a foolproof method to cook seafood: the seafood is protected from direct heat by parchment paper to prevent overcooked; it's is steamed by it's own jus and the fragrance is "sealed" inside the parchment wrap.

I cooked this dish with a huge seabream, over 30cm length. If you cook this with a smaller fish, please adjust the oven temperature and the cooking time.


Ingredients:

• Seabream, scaled, rinsed and pat dried
• Lemongrass, 2 stalks, only need the white section, bashed with back of knife
• Thai basil, handful
• Lemon or lime, sliced
• Slices of ginger
• Salt and Pepper
• Extra virgin olive oil

Material: Parchment paper and kitchen twine

Preheat the oven to 200C. If you are using the Toshiba ER-GD400HK, don't need to preheat the oven.

Method:

1. Sprinkle the fish with little salt and freshly ground black pepper. 
2. Lay the parchment paper onto the baking tray, put lemon slices, stalks of lemongrass and some Thai basil onto the middle of the parchment paper. 
3. Put the fish onto the herbs, stuff some Thai basil, lemon slices and ginger into the stomach of the fish.
4. Put the rest of the lemon and herbs onto the fish, drizzle with olive oil. 
5. Fold the parchment paper and tie both ends with kitchen twine. Bake in the oven for 20-25 minutes until it's done.

泰式香草焗海 "魚立"

把海鮮用焗爐紙包着焗是十分簡單的做法：焗爐紙避免海鮮直接受熱，不易過熟；是被海鮮的原汁蒸熟，香味又被紙封着，確保原汁原味。

我用了一條相當大，長逾一呎的海"魚立"煮這道菜。如果你用的魚較細，請自行調低焗爐溫度和烹調時間。

食材：

• 海"魚立"一條，去鱗、洗淨、印乾
• 香茅兩支，只用白色一段，用力拍鬆
• 九層塔一把，洗淨
• 檸檬或青檸，切片
• 薑片適量
• 海鹽及黑胡椒
• 初榨欖橄油

物料：焗爐紙和烹飪用綿繩

把焗爐預熱至 200C。如果你是用東芝水波爐 ER-GD400HK 則無需預熱焗爐。


方法：

1. 在魚身撒上少量鹽和適量黑胡椒。 
2. 把焗爐紙放在焗盤上，在正中舖上檸檬片、香茅和九層塔。
3. 把魚放上，在魚肚中放入九層塔、檸檬和薑。
4. 把餘下的檸檬和香草放上，澆上初榨欖橄油。
5. 把焗爐紙摺好，兩端用烹飪用綿繩綁緊。放入焗爐中焗20-25分鐘至全熟。