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Japanese Style Fish In Parchment Paper
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- #36688
Japanese parchment packets of flavorful fish and vegetables are a unique way to serve. Cutting open a steaming packet of wasabi-ginger enhanced salmon with snow peas, and mushrooms gives you dinner and a show.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 fish fillets (4 ounce size), such as salmon, sea bass, cod, or snapper
2 tablespoons soy sauce or tamari
1/2 teaspoon prepared wasabi
2 tablespoons mirin rice wine
1 tablespoon grated fresh ginger
1/4 teaspoon dark sesame oil
1 cup trimmed snow peas
1/2 cup julienne-cut carrot
4 green onion, sliced into 1-inch pieces
1/2 cup julienne-cut daikon radish
1 cup sliced fresh shiitake mushroom caps
directions
Preheat the oven to 450 degrees F.
Have ready sheets of parchment paper that are 15x12-inches in size. You can also use aluminum foil.
Place one fish fillet in the middle of each sheet of parchment.
Combine the soy sauce, wasabi, mirin, and grated finger. Mix well.
Drizzle a small amount of sesame oil over each fish fillet. Top with 1/4 cup of snow peas, 1/8th cup julienned carrot, 1 sliced green onion, 1/8th cup daikon radish, and 1/4 cup of the sliced mushrooms. Drizzle everything with about 1 tablespoon of the soy sauce mixture.
Fold the parchment paper up around the fish, folding the long sides over several times and twisting the ends to seal them shut.
Place the parchment packages on a rimmed baking sheet and place in the oven. Bake at 450 degrees F for 7-9 minutes or until the parchment has turned light browned and is slightly puffed up.
Carefully remove the parchment packages from the oven and place on individual dinner plates. Carefully open each package as they will have a substantial amount of hot steam. Serve immediately.
nutrition data
Nutritional data has not been calculated yet.
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