Fish Fillet en Papillote (Asian Style)
Asian Quick Recipes Simple Recipes Fish and Seafood Meat Dishes Oven Recipes
Ultra-quick dinner with fresh fish.
Ingredients
450 g fish fillet (sea bream, halibut, salmon, etc.)
3 tablespoons soy sauce
2 tablespoons dry sherry (fino; or Shaoxing wine)
1 teaspoon sesame oil
1/4 teaspoon ground chili
1 slice ginger
2 tablespoons oil
2 stalks green onion (or chives)
Servings: 2-3
How to prepare fish fillet en papillote (asian style)
- Mix the soy sauce with sherry, sesame oil, and chili.
- Cut the fish fillet into portions (I cut it in two; this time I used salmon because it was the freshest I could find to buy yesterday). Place each piece of fish on parchment paper folded in half (for extra strength). Lift the edges. Pour half of the mixture from step 1 over each fillet. Wrap the paper so the fish is well sealed inside.
- Bake the formed packets in the oven at 200°C (400°F) for 10 minutes.
- Meanwhile, heat the oil and fry the ginger cut into matchsticks. When lightly golden, remove from oil.
- Place the packets on plates and carefully open them to avoid burning yourself with the steam. Pour half of the hot oil (the one infused with ginger; it will give the fish a nice sheen) over each portion. Sprinkle with green onion and fried ginger. Serve immediately with some rice and boiled/steamed broccoli.
Fish Fillet en Papillote (Asian Style)
