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May 19, 2005 03:31 PM

ISO Non-Asian steamed/braised fish recipes

  • c

I'm temporarily limited to soft protein-rich foods, and am taking this as an opportunity to experiment with steaming and braising fish and tofu. However, going through my collected recipes reveals that almost every recipe I have is East Asian. While this is not exactly what I call a bad thing, even a Sichuan addict like me needs a little variety. Woman cannot live by ma po tofu alone.

Does anyone have any good recipes for steamed or braised fish, perhaps in a Mediterrean or Caribbean style?

Non-fish recipes are okay, too, but the meat has to be falling-apart tender in the end.

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  1. How about a whole small fish or filet baked in a papillote? Sounds fancy, but couldn't be simpler. It's just putting a fish on a large sheet of parchment paper or aluminum foil, then:

    sprinkling with salt and pepper
    adding large slivers of your favorite veggies: potatoes, bell peppers, carrots, cilantro, parsley, onions, garlic, whatever!

    Wrap the fish up in the paper/foil and put on a baking sheet, and bake until done. I've had this in restaurants and the fish is essentially steamed in its own juices. You don't need a lot of salt, there's no oil other than that from the fish's own skin, and the vegetables smell great when you're done.

    I know this isn't really a recipe, but I don't think you need one. All you need is some great fish. Google papillote if you want more precise instructions.

    1 Reply
    1. re: nooodles

      Simple and perfect, thanks! Time to restock the pantry with parchment paper and garlic (how the heck did I run out of garlic?).