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Wrap fish with flavorful ingredients

Fine Cooking Issue 15
Photo: Brian Hagiwara
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When you scatter herbs and other aromatic ingredients directly on fish and enfold it in plastic or parchment, all the herbal flavor is captured in the wrapping, so it really penetrates the fish during steaming.

This method is especially good for steaming lean fish, such as the Halibut with Scallions & Sesame Oil; in this recipe, the wrapping not only traps flavor but protects the fish’s delicate flesh as well. It’s also great when you want to prepare a meal in advance. You can wrap the fish and keep it in the refrigerator until you’re ready to steam it.


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