For this recipe, says Chef Julie Frans at Essensia at the Palms Hotel and Spa, you can use an assortment of Asian greens.
Ingredients
- 4 5-oz. pieces of grouper, rubbed with orange oil, salt, ginger and coriander
- 4 oz. butter
- Scallions, as garnish
- Veggie mix, see ingredients
- Sauce, see ingredients
- Parchment paper
Veggie Mix
- 1 cup carrots, shredded
- 1 cup celery, sliced on the bias
- 2 cups oyster and shiitake mushrooms, roughly chopped
- 10 green onions, sliced on the bias
- 20 haricots verts, cut into 1-inch pieces
- 4 cups Asian greens: cut baby bok choy, tat soi or mizuna
- 1 1-inch piece ginger, minced
- 1 ½-inch piece lemongrass, minced
- 1 jalapeño, minced
- 1 cup each Thai basil and mint, chopped
Sauce
- ½ cup Thai sweet chili sauce
- ½ cup sake
- ½ cup coconut milk
- ⅙ cup fish sauce (nam pla)
- ⅛ cup lime juice
Instructions
Preheat oven to 425°. Cut four pieces of parchment paper into heart shapes, about 12-15″ at its widest part. Combine sauce ingredients and mix veggies with sauce, like dressing a salad. Put a handful of veggies in center of parchment paper and then top with grouper. Add 1 oz. butter and scallions. Fold the heart of parchment paper down the center and close by tightly folding edges. Cook for about 15 minutes.
Be careful when opening packet – steam will be hot!
