Ginger-Garlic Fish in Parchment
This simple recipe steams sea bass with ginger, garlic, scallions, and shiitake mushrooms in individual parchment paper packets. A quick sauce of honey, rice wine vinegar, and tamari infuses the fish as it cooks, resulting in a flavorful, healthy, and easy-to-clean-up dish ready in under 30 minutes.
Equipment
- 4 Parchment paper sheets Approx. 12-inches long
- 1 Baking Sheet To hold the packets
- 4 Shallow Dishes Optional, for assembling packets
- 1 Small Bowl For mixing sauce
Ingredients
Main
- Parchment paper
- 4 6 to 7-ounce portions sea bass
- Salt and freshly ground black pepper
- 1 bunch scallions cut into 3-inch pieces on an angle
- 1/2 pound shiitake mushrooms stemmed and sliced
- 3 to 4- inch knob ginger peeled and thinly sliced
- 4 large cloves garlic peeled and thinly sliced
- 3 tablespoons honey
- 2 tablespoons rice wine vinegar
- 3 tablespoons tamari sauce
Instructions
- Preheat oven to 375 degrees F.
- Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.
Notes
Cooking fish en papillote (in parchment) is a fantastic technique that steams the fish and vegetables in their own juices, creating moist and flavorful results with easy cleanup. Ensure the parchment packets are sealed tightly to prevent steam from escaping. You can add other quick-cooking vegetables like snap peas or thin asparagus. A squeeze of lime or lemon juice over the fish before sealing can add brightness. This method is very forgiving for different types of white fish.