Asian Fish Paper Parcels

Tonight we had a bunch of friends over and Joanna was able to score a smokin' good deal on some salmon, so I was feeling inspired. But I didn't have a lot of time to marinade or BBQ so I decided to steam the fish in newspaper. "Whatchu talkin' 'bout, Willis?", you say. Yep, first you smear delicious goo and fresh herbs all over your fish, and then you wrap it in newspaper, soak it in water, and roast it in the oven. The fish essentially steams inside the paper and gets a gentle and subtle flavour from your additions. Because I live in Vancouver, and because even when my fridge is basically empty I always have strange Asian condiments around, and because I just got back from Thailand, I decided to go with a Southeast Asian groove. Here it is, y'all...

Asian Steamed Fish Paper Parcels
Ingredients
1 whole fish (salmon, tilapia, mahi mahi, or anything else you can get your hands on), cleaned
1 fist fresh cilantro
2 big thumbs of ginger
6 cloves fresh garlic
2 stalks fresh lemongrass
2 tablespoons peanut butter
2 tablespoons miso paste
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
newspaper
stapler, or kitchen twine, or packing/duct tape if you are really desperate

Assembling the fish and parcel

Instructions
Using your favorite, sharp, big-ass kitchen knife, cut slits of both sides of the fish 2 cms apart. (This will allow your flavour goo and herbs more access to the meat.) In a food processor, whizzola the cilantro, garlic, ginger, and lemongrass into oblivion. In a small bowl, combine peanut butter, miso, oil, and vinegar until smooth.

The parcel, steamed, and cut open

Spread out a moderately thick sheath of newspaper. Sprinkle 1/3 of the herb mixture down on the paper. Using a spoon, smear a bit of your flavour goo on one side of the fish, making sure to rub it into the slit cuts. Place fish goo side down onto of the herbs. Spoon more goo into the belly cavity and rub some herbs in there as well. Finally, smear the rest of the goo on top of the fish, rubbing it into the cuts and sprinkling the last of your herb mixture on top.

Oh yeah!

Roll the fish up in the newspaper and fold the ends twice so that way steam will not escape. Seal the parcel however you can, hopefully with staples or kitchen twine, but I was desperate and used packing tape (yes, it does melt). Preheat the oven to 400 and soak the parcel in cold water in the sink for 5 minutes. Put the parcel on a baking sheet and bang it in the oven until it is done. Use a meat thermometer if you are sketchy, but I did mine for about 45 min. When it is done, pull it out, cut it open, and let the feasting begin! While you are enjoying your Asian aquatic yumminess, trip out on this...