Thai Fish En Papilotte With Lime Garlic Butter Sauce Recipe

How to Make Thai Fish En Papilotte With Lime Garlic Butter Sauce

1. Preheat oven to 350°F (175°C).
2. If serving rice, cook according to package directions and keep warm.
3. Prepare the fish and sauce ingredients.
4. Halve 1 shallot widthwise and thinly slice.
5. Finely slice 1 red chili, 1 tbsp grated ginger, and zest of 1 lime into thin matchsticks.
6. Cut 2 lemongrass stalks in half lengthwise.
7. Whisk together 2 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp sugar.
8. Cut two 25cm pieces of parchment paper.
9. Place 4 kaffir lime leaves on each parchment square. Top with 1 (6oz) fish fillet per square.
10. Place lemongrass halves on either side of each fillet. Sprinkle evenly with shallots, chili, ginger, and lime zest.
11. Gently spoon the fish sauce mixture over each fillet.
12. Fold parchment paper over the fish, twist ends, and fold edges to create a sealed packet.
13. Bake for 10-13 minutes, depending on fillet thickness.
14. Meanwhile, prepare the sauce: Finely chop 1 shallot, 2 cloves garlic, and zest of ½ lime.
15. Heat 1 tbsp olive oil in a small saucepan. Sauté shallots, garlic, and lime zest over medium heat until softened.
16. Add ½ cup white wine and 1 tbsp lime juice. Bring to a boil and simmer 2 minutes.
17. Strain the sauce through a fine-mesh sieve, returning it to the pan. Discard solids.
18. Reheat over low heat. Add 4 tbsp butter, a few pieces at a time, whisking continuously until melted.
19. Season with salt to taste. Remove from heat and cover immediately to prevent separating.
20. If serving pak choi: Stir-fry 1 bunch of pak choi in a wok with 1 tbsp water over high heat for 2-3 minutes.
21. Remove fish from oven. Carefully transfer to plates using a spatula, leaving the lemongrass and kaffir lime leaves behind.
22. Pour pan juices from the parchment packets over the fish.
23. Serve fish with rice, pak choi, and lime butter sauce.