Claire Corlett

Fish Food, Fish Tanks, and More

Soy Ginger Salmon Recipe (COLLAB WITH BART’S FISH TALES!)

– Hey guys, we are in week two of my new year, new dinner collab where I am bringing you fresh ideas for weeknight meals with some of my favorite YouTube channels and this week, I want to introduce you to Bart’s Fish Tales. Now you guys may remember Bart, I incorporated him in
one of my fish recipes about a year or so ago and I have to say, I love that he has made it to YouTube. I first discovered him on Instagram because he was doing
these really wonderful 15-second fish videos over there and I said, “Bart, you
gotta make it to YouTube, “you are made for YouTube,” so he has finally launched his channel. I encourage you to head on
over there and subscribe, I think you will love it as much as I do. – Hi Beth, thank you
very much for the invite doing this wonderful collab together while you are at the
other side of the world. I’m here in IJmuiden, which is close to my home city, Amsterdam. This is a famous fishermen port where they land the
most delicious seafood. I’m going to look for some delicious cod which I’m going to pan fry on the skin and I’m going to serve a
delicious sauce vierge with it with is a French word for a delicious sauce based on olive oil. Guys, I all invite you
to visit my channel, Bart’s Fish Tales. I hope you will like it
and hope to see you there. Bye bye. – Doesn’t Bart look like fun? I think you guys will
really enjoy his recipes. Okay, so in the spirit of
embracing more fish for dinner, Bart and I are going to
show you two options. For my part, I’m gonna
show you how to make a wonderful salmon en papillote , which is a very easy way to
cook fish in parchment paper. It comes together very quickly and I’m going to show you a delicious soy ginger preparation. And then after my video is done, be sure to head over to Bart’s channel and he’s going to show you how to make that beautiful cod that
looks so delicious. So the first thing we’re going to do is prepare the sauce that’s going to go on top of our fish and our vegetables. So in a small bowl, you’re going to add a tablespoon of toasted sesame oil, make sure you get the toasted sesame oil because that’s the one
with all the flavor. Three tablespoons of soy sauce, you can use the reduced
sodium if you like, that’s also a good way to go. One and a half teaspoons of honey, one tablespoon of mirin just for a little more sweetness and one and a quarter teaspoons of rice wine vinegar, that will give it a nice bite. One clove of minced garlic and a quarter teaspoon
of freshly grated ginger. So then you’re going to
stir that all together until everything is combined and then you can set that aside. Now we are going to create
the parchment packets that we are going to cook our fish in and this is a French
term called en papillote which basically just
means in parchment paper but it probably originates from the word papillon, which means butterfly in French because when you take your paper and spread it out, it looks
like a little butterfly or sometimes even a heart. So all you’re going to do is take out a large piece of parchment paper, and I usually will measure it
to the size of the sheet pan, that’s a really great size to go, about 18 inches or so. Then you’re gonna fold it in half and then, working on one side, you’re gonna cut like a half heart, kind of like you did when you were little, making those little valentines, it’s the same principle. Then you’re gonna open it up like a book and then we’re gonna place
three strips of fresh ginger just right along the seam there and we’re gonna place
our salmon filet on top. I think salmon is a
great fish to begin with if you’re just starting
to eat fish for dinner because it’s readily available and it’s a pretty mild fish that pairs so wonderfully with all different types of flavors. Then we’re going to add some
vegetables to our packet and this is why I love
cooking fish this way because you can get the
fish and the vegetables cooked at the same time. You also don’t end up with
a lot of dishes afterwards because you’re cooking
everything in the parchment. So we’re going to take a baby bok choy and we’re going to slice it in half and then put it down next to the fish cut side down, that’ll just make it easier to fold when we go to fold this up. And then we’re also going
to add about a quarter cup of some sugar snap peas, that’s another really great flavor and they steam up really
well in a packet like this. And then the final step is
just to go back to our sauce and we’re going to spoon over
about half of this quantity over the fish and then a little bit over the vegetables and then we are going to add a little bit of toasted sesame seeds on top of the fish and then we are going to
fold over the parchment, and this is how we’re going to fold it up. We’re going to start at one end and we’re going to
create a nice big crease and then you are just
going to do the same thing all the way around the packet, making sure that you’re
sealing this up very well until you get to the end. And then you’re gonna put
that on your baking sheet and then you’re gonna repeat the process for your next packet and then put that on the baking sheet. Now we are going to put
this in a 400 degree Fahrenheit oven for
about 10 to 12 minutes. So en papillote is a
really fast way of cooking because that steam gets really
concentrated in those packets so if you have an eight
ounce piece of salmon, you probably want to go 10 to 12 minutes. If you’re dealing with something that’s more like six ounces, I would go about eight to 10 minutes. Either way, you can check it. If you’re in there about 10 minutes, you could open up the packet and just stick your knife in to make sure that it’s
cooked all the way through and if it’s not, you can
reseal that packet back up and let it go for another few minutes. Then when the fish is done you can take your packet
and place it on a plate. I do like to open the packets and just garnish the
fish with a little bit of sliced scallion, the white and the green parts. I love this recipe because
it’s such an easy way to cook fish, it’s a great weeknight meal
that comes together so quickly. You’ve cooked your protein
and your vegetables all at the same time and you’ve also made a beautiful sauce that goes together. I hope you guys give this one a try and let me know what you think and I also hope that you head
on over to Bart’s channel, subscribe, welcome him to YouTube and, of course, try his
delicious cod recipe, it really does look fantastic. Alright you guys, in the
spirit of fish for dinner, I’m going to leave you with
some of my favorite recipes that came from his channel and I think you guys will
enjoy them as much as I do. Alright, I will see
you back here next week for another easy and
delicious weeknight meal. Until then, bye. ♫ The sunrise unfolds ♫ There’s sand in our toes ♫ Ready to wash in the waves ♫ When the sunrise leaves ♫ We’re still in the sea ♫ Still got all day ♫ Take shelter in the water ♫ Air into our lungs ♫ Listen to the sound of the ocean below ♫ Close our eyes, start daydreaming ♫ For the sleep in the sea ♫

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