BAKED GINGER, SESAME & SOY FISH EN PAPILLIOTE (in a bag)
Course
Dinner
,
Lunch
Servings
Prep Time
4
10 mins
Cook Time
14 mins
Servings
Prep Time
4
10 mins
Cook Time
14 mins
Ingredients
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
Recipe Notes
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.