Fish en Papillote

When my hubs made dinner last week he made a very tasty fish dish cooked in parchment paper.  I’ve used this technique before but I never used the flavors he used.  His dish was flavored with herbs, lemon, and white wine… and it came together beautifully.  I love cooking fish en papillote because it’s fast and easy and makes me feel fancy.  Today I wanted to make this again and tried my best to recreated the flavors from my hubby’s dish.  I’d say it was pretty close. 🙂 I’m not the best at folding the parchment so I’m not even going to try to teach you but here is a good video on how to fold the parchment paper.

Fish En Papillote (2 servings)
2 White Fish Fillets
2 tbs olive oil
1 tbs honey
1 lemon, cut half of it into rounds and save other half to squeeze on top of fish
1 cup cherry tomatoes (or sliced tomatoes)
½ tsp dried rosemary
½ tsp dried basil
½ tsp dried oregano
¼ tsp dried thyme
½ tsp garlic powder
2 tsp garlic, minced
1/2 tsp cayenne powder
Splash of white wine on each fish (about 1 tbs/fish)
pinch of salt and pepper
2 sheet of parchment paper large enough to enclosed each fish

1.  Combine all the herbs and set aside.
2.  Place fish in parchment.
3.  Divide all ingredients evenly among the two fish.
4.  Place lemon and tomatoes on top.
5.  Gently add the lemon juice and splash of white wine.
6.  Seal parchment pouch.
7.  Bake 375 F for 15-20 minutes until cooked through.

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My favorite part is opening the pouch!

01ff71edb3d74dd3dbf714c703e5dfe55d579f8632 Light, moist, flaky, flavorful fish!
Served with potatoes and green salad.

Fish Sauce Dipping Sauce, Nuoc Mam Cham

My hubby made dinner most days last week since he came home before me.  As a thank you for him I decided to make Vietnamese Egg Rolls this weekend (at his request).  I’ve eaten egg rolls plenty of times but I’ve never made them by myself, Since I was feeling brave and I felt up to the challenge.   Overall the rolls were crispy on the outside and filling was tasty so I would say the egg rolls were successful.  I still need to work on folding them so they’re more aesthetically pleasing after they’re fried.  However, if you’re not already wondering, this post isn’t about egg rolls, it’s about the dipping sauce for the egg rolls, the Fish Sauce Dipping Sauce.

The fish sauce for Vietnamese Eggrolls is important and necessary.  I feel for egg rolls the sauce should be more sweet than the regular everyday dipping fish sauce.  There’s so many different recipes and changes to this traditional Vietnamese dipping sauce, and really as long as you have fish sauce it in, I don’t think there’s a wrong or right way to make it.  My dad adds vinegar to his and I love his dipping sauce.  I’ve seen other recipes that use coconut soda.  Whatever way you want to make it, you just want the end result to be sweet, tangy, salty and a little spicy. For egg rolls, I like to add sweet chilli sauce to my dipping sauce to make it sweeter and a little thicker for dipping.


Fish Dipping Sauce for Egg Rolls (makes about 1.5 cups enough for 24 egg rolls)
¼ cup fish sauce
¾ cup hot water
½ lime juiced
4 tbs sugar
1 tbs white vinegar
3 tbs minced garlic
2 Thai chili pepper, minced
1/3 cup shredded carrots
2 tbs sweet chili sauce (optional)

1.  Stir all ingredients together and adjust flavors as necessary.


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This is the Sweet Chili Sauce that you can add for a little oomph!       

On a completely different note, today as I was cleaning up after preparing some dinner in the kitchen and look what caught my eye….
Seriously….I didn’t do this at all, somehow my utensils and kitchen prep work caused a happy face on the cutting board. haha 🙂

Fluffy Buttermilk Pancakes

My sister in law came to visit with her family last weekend so I made them pancakes in the morning, buttermilk pancakes to be exact, and to me these are the end all be all for pancakes.   I don’t usually have buttermilk on hand and I think most people don’t.  But when I want to make real good pancakes, I have to go all out and buy some.  The good news is it can stay in your fridge for about two weeks so that’s a decent amount of time to use it up.  This weekend I had some buttermilk left over still,  so today I wanted to make these pancakes again for my husband and me.  We both worked 6 days last week so today was our only full day off. I felt a good breakfast together was what we needed to relax and enjoy some time together.

The original recipe makes 12 pancakes, but I adapted it for two people (6 good size fluffy pancakes).  You can make them plain or add fruits and nuts to the batter.  I made them plain for my in-laws but for my husband and me I added frozen blueberries.  Either way they’re fluffly and  delightful to eat especially with some maple syrup… and for special occasions (or just because), some whip cream. 🙂


Buttermilk Pancakes (makes 6 pancakes)

1 cup flour
3 tbs sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 egg
1 cup buttermilk
1/8 cup melted butter

1.  In a medium bowl sift together all the dry ingredients
2.  in another medium bowl mix the wet ingredients
3.  Add the dry to the wet and whisk just until combine. Do not over mix
4.  In a large skillet on medium heat, melt some butter.
5.  Add an even 1/3 cup of batter on the skillet to make a round pancake.
6.  If adding blueberries, drop a few blueberries on the cake.
7.  Cook until bubbles form on surface then flip over (about 4 minutes per side)

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Now that we’re refueled it’s time to go enjoy the rest of our day!
Hope you guys are enjoying your weekend as well. 🙂

Pickled Carrots and Daikon, Dua Chua

Pickled Veggies is there anything more versatile? Salads, sandwiches, pasta..they can make a simple dish a bit more exciting.  Pickled Carrots and Daikon is one of my favorite things to pickle because they are great to add to many dishes I like to make, like fried rice!  I never knew how easy it was to make until I moved away years back and learned it out of necessity.  And now you too can make it 🙂  My only word of caution is Daikon can have a distinct pungent smell that may be unappealing if you’re not familiar with it.  SOoo ANyways~ if you still want to make this yummy crunchy condiment here’s my version of it.


Pickled Carrots and Daikon
½ medium daikon
2 small carrots
2:1:1 vinegar to water to sugar
2 cup vinegar
1 cup sugar
1 cup water
1 tbs table salt

1.  Sprinkle each with table salt and let sit for 30 minutes to draw out water.
2.  Squeeze out water.
3.  Heat all vinegar, sugar, water, and salt in medium pot until sugar is dissolved and let cool.
4.  Cut all ingredients into desired shape and size.
5.  Combine into glass jar and let sit out for 24 hours then refrigerate.

Heat until liquid turns clear.
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Liquid released after 30 minutes in salt.
Refrigerate after 24-48 hours.