Want fresh fish that's moist with a side of good for you? What about a little fusion — East meets West.
My 9 year old loves fish cooked like this. It's moist, flavorful and can be cooked in truly tiny kitchens. (He doesn't care about the kitchens, but I do. Mine is horribly sloped. And truly tiny.)
This is my favorite way to prepare fish, and one of the few I've created myself. You can shake up the recipe with different veggies or different herbs or different fish. White fish, for example, are great spiced up with some ginger.
Poisson du dans papier (Fish in parchment) is really a fusion between French tastes and Asian cooking. Lots of Chinese dishes call for steamed fish in a bamboo basket. They usually wrap the fish in huge flat leaves you get in Asian markets (cabbage works though).
This takes that Asian technique but uses food (salmon and green beans, for example) usually called for in French-styled poached fish.
This dish uses olive oil to keep the fish moist and cooks up veggies that are still a little crisp when you bite them. It's like blanching green beans because the veggies stay brightly colored and flavorful, but you don't have to dunk them in ice water.
Best yet, you can serve it up in a little package that looks like a present. When guests "open" the present, it smells divine. My mother loves the "present" look.
One note on this dish: If you use a steamer basket and ring instead of a wok and basket, depending on how high up your pot is will affect cooking times. I learned this Sunday when I cooked with the ring for the first time in the video. If your basket is well above the water, add about 10 minutes. If you use the wok, 15 minutes is really perfect most of the time.