Fearless in the Kitchen

Thai Red Snapper En Papillote

From:Episode 204
Fearless in the Kitchen

Fearless in the Kitchen

Recipe By: Vicki


  • 4 red snapper fillets (each about 5-ounces), skin on, pin bones removed
  • Fresh chopped lemongrass and/or kaffir lime leaves
  • Fresh chopped ginger, to taste
  • Fresh chopped Thai chili, to taste
  • Fresh chopped coriander and/or Thai basil, to taste
  • Fresh chopped shallot and/or garlic, to taste
  • 2 tbsp. lemon or lime juice
  • Sea salt or kosher salt, to taste
  • 2 tbsp. grape seed oil
  • Jasmine rice, for serving


  1. Preheat oven to 375 degrees F. Cut four 11-inch squares of parchment paper. Fold each sheet of parchment in half diagonally. Open and drizzle each with a little of the oil. Place a fish fillet on each sheet of parchment, next to the fold. Season with salt. Top each fillet evenly with flavouring agents, as desired. Drizzle with a little more oil and squeeze of citrus juice.
  2. Seal the parcels by first folding over the empty half of parchment paper. Starting at one end, twist the edges of the paper to form a tight seal, working along the edge until you have a half-moon shape. Lay the parcels on a baking sheet. Bake for 8 to 10 minutes, or until parcels puff.
  3. Transfer the parcels to a platter. Cut each package open using scissors and carefully pour the contents onto serving plates. Or, to really wow your guests, serve this the traditional way by cutting open the packages on individual plates at the table. Serve with jasmine rice. Yield: 2 serving