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

This healthy and delicious fish protein bowl is loaded with freshly steamed vegetables topped with oven-steamed barramundi en-papillote.

Asian-Style Fish En-Papillote/In Parchment
1 whole fish (sea bass/trout/tilapia/barramundi)
2-3 green onions finely chopped
Few cherry tomatoes, sliced half
[Marinade/seasoning]: Mix in a bowl 2 tbsp minced ginger, 2 tsp soy sauce, pinch of brown sugar, 1tsp sesame oil, 1 tbsp Japanese sake

Directions: Preheat oven 375F. Lay the fish in parchment, top with green onions, tomatoes. Pour the dressing over the fish. Enclose and seal the parchment. Place packet on baking tray then roast/steam in oven for 25-30minutes (or more, depending on size of fish)