Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 4 5-6 ounce filets of white fish or wild salmon
- 1 stalk of lemongrass, split in half lengthwise and cut in 3” pieces
- 1 bunch scallions, chopped in ½ inch pieces
- 3-inch knob ginger, chopped fine
- 2 large cloves garlic, chopped fine
- 1 tablespoon sesame oil
- 2 tablespoons mirin
- 3 tablespoons tamari
- 2 tablespoons chopped cilantro (optional)
Wash fish filets and pat dry.
Fold 4 (12 by 14”) pieces of parchment paper in half to form 7x 12” rectangles and cut them into half-heart shapes as large as the paper allows. Unfold into hearts.
Divide lemongrass stalks and place on one side of each heart. Place a filet on each parchment and sprinkle with chopped scallion.
Whisk together ginger, garlic, sesame oil, mirin and tamari, and spoon mixture over fish. Sprinkle with cilantro.
Fold parchment over fillets and crimp edges to close. For detailed instructions see "How to Make a Parchment Packet," (below) or the step-by-step tutorial How To Steam Fish in Parchment.
Place packets on a baking sheet and bake 15 minutes, until the packets have puffed up. The fish should be opaque and flake easily in the center. If it is not fully cooked, bake an additional 3-5 minutes. Serve immediately.
How to Make a Parchment Packet: Cooking in parchment starts with the shape of the paper. Fold a piece of 12x14” parchment paper in half and cut it into a half-heart shape, staying as close to the outside edges as possible. Open the heart, and place ingredients to one side of the fold line, at least 2 inches from the paper’s edge. Fold the top half over to enclose. Starting at the top of the heart fold about ½” of the edge toward the center and start rolling this "hem" around the edge, pinching the roll as you seal it. When the roll reaches the bottom tip of the heart, twist the bottom inch or two to seal.
Serves 4Copyright 2008 by Jen Hoy