Asian-Style Whole Fish En Papillote/ Parchment-Cooking

Fitting whole fish such as trout, sea bass in the wok-steamer has always been a problem. The wok-steamer method tends to work better for smaller-size fish (e.g. Pickled Chili Steamed Tilapia, Steamed Rockfish), so bigger fish finds its way in En-Papillote/ Parchment Cooking (see Herb-Roasted Whole Trout En-Papillote) - which is also one of the easiest methods (one of my favorite ways) to prep and cook fish (whole or fillets).

Whole Barramundi, Tomatoes, Green Onions in Soy Sauce-Sesame Oil 

The entire fish can be roasted in the oven without enclosing in parchment packet; however, if the intention is to enjoy moist, succulent, tender steamed fish with some gravy and sauce; en-papillote or cooking in enclosed parchment packet might be the closest as it gets to steaming in a wok/pot over the stove.

Whole Red Tilapia, Tomatoes, Green Onions in Soy Sauce-Sesame Oil

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Meatless Vegetarian Mapo Tofu

Recently, there came an opportunity* to try out Meatless Farms mince/ grounds made essentially from pea/soy proteins which is similar to plant-based meat made by market leaders Beyond Meat and Impossible Foods.

It has been a long time since I made Mapo Tofu; yet today, seeking unfamiliar "grounds" (pun intended) with this new ingredient: meatless mince/grounds and roping in a long forgotten dish Mapo Tofu, making Meatless Vegetarian Mapo Tofu, essentially plant-based yet high in protein.


Start by frying/pre-cooking the mince with garlic and onions - this "fried" mince serves as "blank canvas" for other stir-fries too, not just Mapo Tofu.

If you have a little more time to spare, try making your own vegetarian meatless mince (Vegetarian Simmered "Meat" Sauce) from scratch with diced mushrooms and tofu. It is definitely healthier and taste more naturally delicious than store-bought plant-based mince which is still partially processed but  wins on convenience.

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Corn Tuna Avocado Cups

Fresh corn (on the cob) tastes the best but when not in peak season, frozen (much preferred option) and/or canned corn can be a convenient alternative - great in Corn Salad, Spicy Corn Kernels and Pea, Corn Lettuce Wrap.

Our pantry may not stock canned corn but the same does not apply to canned sardines which, besides canned beans, is the most well-stocked in our pantry (recipe: Avocado Sardine Toast); and sometimes canned tuna (recipe: Tuna Chickpea Endive Wrap) - see a pantry cabinet filled with canned sardines. Now, there was just one and only, long forgotten tin of corn kernels sitting on the pantry shelf - probably purchased because of huge discount or sale then - which will be used in today's side-dish/ snack Corn and Tuna Avocado Cups.

The combination of sweet corn and briny savory tuna is a classic combo, so here is this super quick and easy appetizer/snack for today - Corn and Tuna Avocado Cups - a good balance of protein and healthy fats (also try Avocado with Sardine Ricotta Cup).


There will definitely be leftovers for this corn-tuna mash because there are not many avocados to go around. This corn-tuna mix is also very versatile e.g. sandwiches/wraps and atop salad bowls. So, feel free to make a batch, store in airtight container to last in the fridge about 2-3 days.

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Oven-Roast BBQ Pork Tenderloin

Besides chicken breast meat, pork tenderloin is also lean cut of meat that is an excellent source of protein, Vitamin B and zinc. It might not be as forgiving as other fattier cuts of pork e.g. pork belly; and may have more "chew" to it, rather than "melt-in-your-mouth" in some oven-roast recipes.

Oven-Roasted BBQ Sauce Marinated Pork Tenderloins sliced into medallions paired with freshly steamed vegetables make perfect protein bowls.

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