Ginger Soy Fish en Papillote is a modern Fusion recipe for a classic dish of white fish fillets in an Asian marinade with shiitake mushrooms and bok choy that are cooked by baking in a paper parcel. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Ginger Soy Fish en Papillote.
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There's a wonderful Asian twist to this cod dish that's cooked in a baking parchment parcel (en papillote).
Ingredients:
For the Marinade:
1 tsp white miso paste
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp groundnut oil
1 tsp lemongrass paste
1 tsp ginger paste
1 tsp fresh Thai basil, finely chopped
1 tsp runny honey
1½ tsp Mirin (or use rice wine or sherry)
4 white fish fillets (cod, halibut, hake, tilapia ets) (about 250g each)
225g fresh shiitake mushrooms, coarsely chopped
100g bok choy (or spinach), sliced
Thin lemon slices (optional)
6 spring onions, chopped (to garnish)
1 tbsp toasted sesame seeds, to garnish
Method:
Pre-heat your oven to 200°C.
Whisk together all the ingredients for the marinade in a bowl. Divide each fish fillet into 4 portions, place in the marinade and marinate in the refrigerator for 30 minutes.
Cut out 4 x 35cm square pieces of baking parchment. Arrange the shiitake mushrooms and sliced bok choy in the centre of the paper squares then spoon over a little of the marinade from the fish. Arrange the sliced fish on top and spoon over 2 tbsp of the marinade on top. Sit some lemon slices next to the fish then fold over the edges of the paper to enclose the ingredients in a parcel. Twist the ends to secure and close the parcel.
Transfer to a baking tray then place in the centre of your pre-heated oven and bake for 12-14 minutes, until the fish in cooked through and flakes easily with a fork. Transfer the packages to serving plates and accompany with steamed jasmine rice.
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