• 4 trout portions, skinless
• 150 g of dark brown sugar
• 4-5 T / 60-75 ml water
• 8 – 10 cm piece of ginger, cut in thin strips
• 2-3 garlic cloves, finely sliced
• 2 red chilies, finely sliced
• 3 T/ 45 ml fish sauce
• Juice and zest of 1 lime
• 1 T light soy – optional
• handful of chopped coriander
• spring onion – finely sliced (white and green parts)
• 2 bok choy – halved and steamed

What do you need to cook en papillote?

• parchment paper or foil
• string
• individual portions of your preferred protein –
• Any type of fish works, but the soft white fish types such as hake, kingklip or angelfish.
• Salmon and trout is my favourite fish to cook en papillote.
• Of course if you have the luxury of shellfish like crayfish, prawns or crab, it will be delicious.
• Butter or olive oil
• white wine or stock
• a baking sheet if you are baking it in the oven