Asian Fish in Parchment with Ginger and Scallions
(adapted from Fresh Local and Best)
2 tablespoons honey
3 tablespoons rice wine vinegar
4 tablespoons tamari sauce or low-sodium soy sauce
1 tablespoon toasted sesame oil
1-2 thai chiles, sliced thinly (optional)
4 (7-ounce) fillets of white fish (pretty much your choice, seabass, cod, red snapper, black cod)
Salt and freshly ground black pepper
4-inch knob ginger, julienned
6 large garlic cloves, peeled and thinly sliced
1 bunch scallions sliced thinly1/2 pound shiitake mushrooms, stemmed and sliced
Cut four sheets of 12-inch long parchment paper. Season fish with salt and pepper.
Combine the honey, rice vinegar, tamari sauce, sesame oil and thai chiles, if using. Set aside.
Place a piece of parchment on a baking sheet then in the center of the paper create a bed for fish to lay on with roughly a tablespoon of each of the following: scallions, shiitakes, ginger and garlic and top with fish. Sprinkle another tablespoon of each of the vegetables onto the fish. Spoon 1/4 of the sauce over the fish.
Repeat with remaining parchment and ingredients. Any extra vegetables should be evenly distributed among the four packets.
To seal the packet you may take the four corners of the parchment paper and fold it down, Make sure to form a seal so that fish steams properly. Arrange the pouches on a baking sheet and bake in the oven at 375 degrees for 12 to 14 minutes.
Serve with steamed white rice.
(Click here for original recipe)