Thai-style haddock en papillote

Name: Thai-style haddock en papillote
Total time: 30 min
Ingredients: 225g of haddock fillet, skinned and de-boned; 2 lemongrass stalks; 2 tsp root ginger; 2 red chillies; 1 pak choi; 2 shallots, trimmed and sliced; 2 makrut lime leaves; 2 tsp green peppercorns; 1 tsp coriander seeds; 1 tsp coriander, chopped; 2 tsp sesame oil; 45ml of rice wine vinegar; 30g of unsalted butter

by Shaun Rankin

Item 1 of 1

Main
easy
2
30 minutes

★ ★ ★ ★ ★

5.00

Shaun Rankin's gorgeously aromatic Thai haddock recipe is an absolute show-stopper with minimal effort. The combination of lemon grass, ginger, chillis, kaffir lime, green peppercorns, coriander and sesame oil with the haddock works brilliantly.

First published in 2015

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Ingredients

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Imperial

225g of haddock fillet, skinned and de-boned
2 lemongrass stalks
2 tsp root ginger
2 red chillies
1 pak choi
2 shallots, trimmed and sliced
2 makrut lime leaves
2 tsp green peppercorns
1 tsp coriander seeds
1 tsp coriander, chopped
2 tsp sesame oil
45ml of rice wine vinegar
30g of unsalted butter

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Equipment

Greaseproof paper

Method

Preheat the oven to 180°C/gas mark 4

Bruise the lemongrass stalks to release the flavour. Peel and slice the ginger. Remove the seeds from the chillis and chop them finely

Wash the pak choi and separate out the leaves. Trim and chop the shallots

2 shallots, trimmed and sliced
1 pak choi

In a large bowl, combine the lemongrass stalks with the lime leaves, chilli, peppercorns, ginger, coriander seeds and leaves

Add the shallots, pak choi, sesame oil, rice wine vinegar and 4 tbsp water to the bowl and mix together well

2 tsp sesame oil
45ml of rice wine vinegar

Cut 2 squares of foil 30cm wide. Cut 2 pieces of greaseproof paper to the same size. Place 1 square of foil on top of each piece of greaseproof paper and fold them both in half, then open out flat again

Spread butter across the middle of each opened foil wrap. In each opened wrap, lay a haddock fillet over the crease in the middle

225g of haddock fillet, skinned and de-boned
30g of unsalted butter

Place 1 of the foil wraps with the fish on top in a bowl, so the contents will be cupped and the marinade won’t run out once added

Pour half the marinade over and around the fillet, then crimp the edges together to make a sealed bag with the fish and liquid inside. Repeat the process with the second bag of haddock fillet

Carefully place the bags on a baking tray and place in the oven for 10 minutes - the bags will puff right up and the fish will steam

Keep the bags sealed until you are ready to serve. Place the parcels on plates and open the wraps just before serving

First published in 2015

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Shaun Rankin

Shaun Rankin’s cooking exudes effortless self-confidence.

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