Thai-flavored steamed fish in parchment

(Food Styling Jill Gibson; Wendy Maeda/Globe Staff)
By Jill Gibson
Globe Correspondent / June 1, 2011

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Serves 4 with leftovers

You need enough parchment paper to make six rectangles, each 8-by-12 inches.

1 tablespoon lime juice
2 teaspoons soy sauce
1 teaspoon Asian fish sauce
4 teaspoons vegetable oil
1 piece (1 inch) fresh ginger, chopped
1 clove garlic, chopped
2 fresh chilies, cored, seeded, and chopped
6 pieces (6 ounces each) skinless, boneless, firm white fish, such as fluke or snapper
3 scallions, cut into matchsticks
Salt and black pepper, to taste

1. Set the oven at 375 degrees. Have on hand a large rimmed baking sheet.

2. Fold 1 piece of parchment in half crosswise. With scissors, trim the open corners to make a half circle. Repeat with the remaining parchment.

3. In a small bowl, combine the lime juice, soy sauce, and fish sauce; set aside.

4. In a small skillet over medium heat, heat 1 teaspoon of the oil. Cook the ginger, garlic, and chilies, stirring often, for 2 minutes or until fragrant.

5. Open 1 piece of parchment. On one side, rub 1/2 teaspoon of oil and place a fillet of fish on it. Top with a teaspoon of the garlic-ginger mixture, 1 teaspoon of the soy sauce mixture, 1 tablespoon of scallions, salt, and black pepper. Fold the top over. Starting at one end of the rounded side, crimp the paper by folding an edge over 1/2 inch, and repeating the folding every inch until you reach the other side. Tuck under the excess to secure the packet. Press to ensure the packet is closed and flat. Repeat with the remaining papers and fish until you have 6 packets.

6. Place the packets on the baking sheet. Bake for 8 to 10 minutes, or until the fish is just opaque and firm to the touch when you press it. Set aside 2 packets for the spring rolls.

7. Set a packet on each of 4 plates. Instruct guests to open them carefully as steam will escape.