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Steaming in a Parcel

Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution
New Wave Asian

By Sri Owen

Published 2002

  • About
This method has all the advantages of steaming but requires no special equipment. It’s particularly good for things that won’t fit into a regular pan – a fish, for example. You wrap the fish in foil, leaving lots of space for the steam to circulate and sealing the edges carefully so it can’t get out.
A steamed whole fish is indeed a classic dish throughout Southeast Asia. Here, I use a small salmon. A large rainbow trout would be equally good, and a sea bass would be delicious. It should weigh up to 2 kg / 4½ lb, not more, when cleaned. If serving it with the skin on, then scale it.

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