INGREDIENTS
FISH AND PAPILLOTE
4 × 150 g yellowtail fillets, skin removed
1 lemon, thinly sliced
2 stalks lemongrass, bruised and cut into 5 cm pieces
2 cm fresh ginger, sliced into thin matchsticks
2 garlic cloves, sliced
2 spring onions, cut into strips
4 tbsp soy sauce
2 tbsp peanut butter (smooth)
1 tbsp honey
1 tbsp sesame oil
Baking parchment (to make parcels)
PICKLES RADISHES
6–8 radishes, thinly sliced
100 ml white wine vinegar
50 ml water
1 tbsp sugar
1 tsp salt
LAMINATED POTATO CRISPS
2 large potatoes, peeled
2 tbsp melted butter
Sea salt
Method
PICKLES RADISHES
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Heat vinegar, water, sugar, and salt in a saucepan until dissolved.
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Pour over thinly sliced radishes in a bowl or jar.
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Chill for at least 1 hour (longer for stronger flavour).
LAMINATED POTATO CRISPS
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Preheat oven to 180°C. Line a tray with baking paper.
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Slice potatoes paper-thin on a mandolin. Brush half the slices with melted butter, season lightly.
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Layer another slice on top, pressing firmly to “laminate.”
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Bake for 12–15 minutes until golden and crisp. Cool on a wire rack.
FISH AND PAPILLOTE
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Preheat oven to 200°C. Cut 4 large sheets of baking parchment.
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In a small bowl, whisk soy sauce, peanut butter, honey, and sesame oil into a smooth glaze.
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Place a fish fillet in the centre of each parchment sheet. Top with lemon slices, ginger, garlic, and spring onion.
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Drizzle with the peanut–soy glaze.
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Fold parchment into sealed parcels (like half-moons), crimping edges tightly.
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Bake for 15–18 minutes until fish is just cooked and flaky.
