Baked ginger, sesame & soy fish en papilliote (in a bag)
- 1 Large Carrot peeled and spiralised
- 1 cup Daikon radish peeled and spiralised
- 1 cup snow pea shoots
- 4 150g white fish filltets (e.g. SA red snapper, flathead or garfish)
- 2 cloves garlic sliced
- 1 tbspn ginger julienned
- 1 red chilli deseeded and sliced
- 2 spring onions sliced
- 2 tbspn sesame seeds
- 2 tbspn soy sauce
- 2 tbspn mirin
- 1 tbspn sesame oil
- Freshly ground black pepper
- Preheat oven to 200°C (180°C fan-forced).
- Tear off 4 pieces of baking paper, each roughly 30cm long and quickly rinse under water, shaking off excess.
- Evenly divide spiralised carrot, daikon radish and snow pea shoots between the four sheets of baking paper, placing in the centre of each.
- Place a fish fillet on top of each pile of vegetables and season with black pepper.
- Evenly divide the garlic, ginger, chilli, spring onions and sesame seeds into four and scatter over the top of each fish fillet.
- In a small jug, combine soy, mirin and sesame oil, stirring to combine. Drizzle 1⁄4 of the soy mixture over each piece of fish.
- Scrunch the edges of the baking paper together around the fish (like a dumpling) to form a sealed parcel.
- Place parcels on a baking tray and cook in preheated oven for 12-14 minutes or until fish is just cooked through and flakes away with a fork.
- Serve fish en papilliote with brown rice.