Curry Spiced Trout Fillets

Whole fish tastes better when cooked on the bone; and whole fish, especially when it is still swimming in the tank, is probably one of the freshest!

No whole fish today but fillets of trout are used here; just because fresh fillets (not labeled as "previously frozen") were available from the market's seafood section. These fillets may well work into my favor today, as the marinade will be readily and quickly absorbed into the fish, and certainly makes cleaner and fuss-free food preparation (as with whole fish, comes an additional step to proper clean the inside of the fish).


No time? Season with a little salt and pepper. 2 minutes more? Prepare some spice seasoning as marinade. With 5 minutes extra-time to spare, mince up ginger-green onions paste on top of the spice seasoning.

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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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Herb-Roasted Trout En Papillote 香草烤全鱼

Steamed Whole Trout in Parchment En Papillote is a quick and easy recipe that yields extraordinary results. With beautiful whole trouts and fresh herbs ready in my kitchen, such a cooking method is typically reserved for hassle-free-cooking.


Previously, I have used a smaller whole trout and stuffed the cavity with green onions, garlic, and ginger.

Today, the recipe uses fresh thyme and rosemary. If you grow these herbs in your garden or kitchen, it is a good time to incorporate them in this recipe. The reasonably big-sized (and long) trout is also perfect to accommodate a generous mix of garden herbs, then baked en papillote which technically steams the fish in the oven.

In order not to overpower the delicateness of the fish, the strong-scented rosemary usage was kept to a minimal ~1-2 sprigs per fish; in comparison to mild lemon-scented thyme that was used quite generously for each fish.

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Parchment Baked Trout En Papillote

It was not too long ago that I tried trout for the first time. Oh, I fell in love and gone trout-crazy, I say. In one of Dr.Oz shows, trout was also suggested as an alternative to salmon for Omega-3, how good can that be?

Trout-crazy that I bought four~five whole trouts (usually sold in one pack in Costco, for about less than $15) at one time and had three whole fishes at one go, shared with the other half at home.


I have also tried the farm-raised trout sold in Whole Foods Market. Due to the size difference (trout sold in WholeFoods Market is much smaller in size), the texture of the fish is also a tad different - the flesh of the trout in WholeFoods has a finer texture compared to the one sold in Costco. However, both taste equally delicious when cooked the simplest way.


Steaming! Yes! But I steam them in wrapped parcels (en papillote -style) to retain the moisture. I also like that Whole Foods Market already have the trout, butterflied but kept the fish as whole.

When I return home, all I need to do is to start stuffing/seasoning and cooking the whole fish!


Steamed/Baked Trout - En Papillote
Kept seasoning to the minimum as well. Salt, pepper and cooking wine to rub on (and inside of) the fish before cooking. Stuff the fish with lots of garlic and green onions. Place a few thin slices of ginger with the fish in the parcel. Drizzle with a little extra virgin olive oil. Cook (steam) for 12mins or cook (bake, en pappilite) at 350-375F for about 12-15mins, for smaller-size trout.

Of course, I also tried the "bake/roast" cooking method (do not wrap with parchment paper) to crisp up the fish skin and it is equally good!

Check out these Salmon En Papillote and Cod En Papillote or even Snapper En Papillote.


Tag: trout, en papillote

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