I was never a fish eater. Not really. Unless you counted fried catfish, but that’s more about the fried than the catfish. But now I’ve found the cure for my anti-fishy ways. It’s called fish en papillote, or “fish in paper”. This dish is so good I could eat it twice a week.
No, that’s not fried rice in the picture. It’s another of my new obsessions. Rice made with Lapsang Souchong tea. Lapsang Souchong is a smoked Chinese tea that is best with salty, spicy foods. That makes it perfect for this fish en papillote. I’ve seasoned the fish with a paprika-based spice blend called Bayou Seafood. Bayou Seafood has a nice undercurrent of citrus to it. Other times I’ve used a more aromatic blend, such as Grilled Fish Seasoning. Both are great, but you can use whatever seasoning blend is your favorite.
To make the rice: Make 1½ cups of tea according to package directions. Place ¾ cup rice (I used Jasmine, but use whatever you have) in rice cooker and pour tea over rice. Cook according to your rice cooker. Let cool. It’s best to make this earlier in the day and hold at room temperature until ready to assemble fish packets.
Before assembling packets, watch this video. It demonstrates it so much better than I can in words. This is how I do it.
It doesn’t take a very pretty picture, but trust me on this. It’s delicious!