How to Make Asian Halibut En Papillote

Ingredients

• Salt
• 4½ oz (125 g) snow peas, trimmed
• 1 in (2.5 cm) piece fresh ginger, finely chopped
• 4 garlic cloves, finely chopped
• 2 tbsp black bean sauce
• 3 tbsp reduced-salt soy sauce
• 2 tbsp dry sherry
• ½ tsp granulated sugar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 egg
• 6 oz (175 g) skinned halibut fillets or steaks
• 4 scallions, thinly sliced

1. Half-fill a saucepan with salted water and bring to a boil. Add the snow peas and simmer for 1–2 minutes. Drain.
2. Combine the garlic, ginger, black bean sauce, soy sauce, sherry, sugar, and sesame oil in a bowl. Stir well to mix, then set aside.
3. Fold a sheet of baking parchment (about 12 x 15 in/30 x 34.5 cm) in half and draw a curve with a pencil to make a heart shape when unfolded. It should be large enough to leave a 3 in (7.5 cm) border around a fish fillet. Cut out the heart shape with scissors. Repeat to make four paper hearts. Open each out and brush with the oil, leaving a border about 1 in (2.5 cm) wide at the edges.
4. Put the egg and ½ teaspoon salt in a small bowl and beat together. Brush this egg glaze evenly on the border of each of the paper hearts.
5. Preheat the oven to 400°F (200°C). Rinse the fish fillets and pat dry with paper towels. Arrange a quarter of the snow peas on one side of each paper heart and set a halibut fillet on top. Spoon a quarter of the black bean mixture on top of each fillet and sprinkle with a quarter of the scallions. Fold the paper over the fish and stick the two sides of paper together. Make small pleats to seal the edges.
6. Twist the “tails” of each paper case to secure. Lay the cases on a baking sheet and bake for 10–12 minutes, until puffed and brown. Transfer to warmed plates, allowing each guest to open their own aromatic fish package.