En papillote is really the inspiration here as it is in the aluminum foil bag used for the Kalua Pig and Clams dish at the King St. restaurant. This fata paper, not really a paper I guess, but you can heat it, put it in the oven and it will not burn, you just can't put it on direct flames. I remember once in Japan, a dish using this technology, where a seafood soup was cooked from raw seafood in this kind of paper. There is a classical dish that utilizes an animal's bladder that you can capture air in and blow it up and cook things in it. What is best about this is that all the flavors stay in the dish and nothing evaporates from the dish. Here, mempachi, local squirrel fish, soup de poisson, steamed in a bag with opakapaka.
