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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Pickled Chili Steamed Whole Fish 泡椒蒸鱼

What? Tilapia is also widely genetically modified?! Now that is a contradictory view to Monterey Bay Seafood Watch. Perhaps, that is why some consider tilapia a fish that is good for the environment but bad of us, consumers. In a good way, we don't always eat tilapia fish - whole or fillet. The only reason I buy tilapia, or specifically whole tilapia, is because it is one of the two (the other being sea bass) fresh "live" whole fish usually available in the Asian supermarket. Once in many months, we go for fresh whole tilapia to add an element of variety to the routine salmon and sardines.

After steaming

Steam - that is how I cook fresh whole fish. A fuss-free way of cooking, steaming brings out the delicate texture, and fresh clean flavors of a white-flesh fish like tilapia.

Today, it is about putting a new spin on quite an ordinary steamed whole fish. How about adding some finely minced tangy pickled chili for the appetizing zing, and fresh red chili for the spicy kick?

Seasoned and "assembled"..prepared to be steamed

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