Thai Fish en Papillote

Makes 4 servings

Preparation Time: 1 min
Cooking Time: 10 min

Aromatic Thai ingredients add hot, sweet, salty and tangy flavors as the fish steams in individual parcels.


pieces skinless salmon fillet or white fish fillets (about 1 lb/500 g total)
1 tbsp grated gingerroot 15 mL
1/4 cup light coconut milk 60 mL
2 tsp fish sauce 10 mL
1 tsp hot chili and garlic sauce 5 mL
  Grated zest and juice of 1 lime  
red bell pepper, julienned
green mango (see tip), julienned
2 tbsp fresh cilantro leaves 30 mL
lime, cut into 4 wedges
  • Preheat oven to 425°F (220°C)
  • 4 sheets parchment paper, each about 16 by 12 inches (40 by 30 cm)


Step 1
Place 1 piece of fish on each sheet of parchment paper. Fold all four sides of the paper to form creases about 4 inches (10 cm) from the edge, but do not close. (This will prevent liquids from spilling off the paper).

Step 2
In a small bowl, combine ginger, coconut milk, fish sauce, chili and garlic sauce, lime zest and lime juice. Drizzle evenly over fish. Divide red pepper and green mango evenly on top of fish. Bring the two long sides of the parchment paper together on top of the fish and fold over repeatedly to close the center, then fold the sides together, tucking the ends under the packet to hold them in place.

Step 3
Place packets on a baking sheet. Bake in preheated oven for 10 to 12 minutes or until fish flakes easily when tested with a fork.

Step 4
Transfer packets to serving plates. Cut paper open with a sharp knife or scissors and add cilantro and a lime wedge to each packet.


Mature green mangos have a flavor and texture similar to those of a crisp, tart green apple. Choose one that has an unblemished skin and firm flesh.
Opening the packets at the table makes a dramatic presentation, as guests are enchanted by the aromas.
You can also use frozen fish fillets. Increase the baking time to 15 to 18 minutes.

Nutrition & Notes

Nutrition Information
Valeur nutritive
per 1 serving
% Daily Value
% valeur quotidienne
Calories / Calories 269
Fat / Lipides 16.3 g
Saturated / saturés 4.3 g
+ Trans / trans
Cholesterol / Cholestérol 62 mg
Sodium / Sodium 308 mg
Carbohydrates / Glucides 13 g
Fiber / Fibres 1.5 g
Sugars / Sucres 9 g
Protein Protéines 24 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Very high in: Vitamin C, vitamin D, vitamin B6, vitamin B12, thiamine and niacinn
High in: Magnesium, vitamin A and folate
Diabetes Food Choice Values:
1/2 Carbohydrates
3 Meat & Alternatives
Although botanically a fruit, coconut contains ample amounts of saturated fat and should be used in moderation. Compare the labels of regular and light versions of coconut milk; many light versions contain significantly less fat than the regular milk.
Christina Blais, Dietitian, Quebec