It is SO freaking easy. And I’ll prove it to you with my take on the original recipe.
*a filet of fish (fluke, red snapper, mahi-mahi are good)
*3 fresh shiitake mushrooms
*2-inch long chunk of ginger
*8 cloves of minced garlic
* 2 Serrano peppers, finely chopped (I also added jalapeños)
*1 small zucchini
*Regular or toasted sesame oil
*salt and black pepper (and white pepper if you want to add this)
*1 small bunch of scallions
*8-10 sliced grape tomatoes.
If you are using a frozen filet, make sure you defrost that first. I used fresh red snapper the first time, but we have been using frozen mahi-mahi from Costco these days.
The next step is for the mushroom broth. Before adding the mushrooms, you will heat water in the pot until it simmers. For the amount of water, think barely enough to cover the mushrooms. Turn off the stove and THEN introduce the mushrooms to their hot bath. Place them stems up to submerge the heads. Ahhhh….nice. You’re going to let the mushrooms soak for 30 minutes. Remove the mushrooms, squeeze out the juices, and set aside.
A good time to cut up the veggies is while the mushrooms were marinating in the water. Mince the garlic and ginger. Chop up the hot peppers. Slice the zucchini, tomatoes, and scallions. The zucchini should ideally be 1/4 inch thick.
Preheat your oven to 425 F.
After the parchment paper is set, add some sesame oil to the surface area of where the fish would be chilling. Then sprinkle garlic, ginger, scallions and hot peppers on top of the oil. You will be needing more of these ingredients for toppings so don’t go too crazy.
Place the zucchini slices on top of the bed of veggies. Add salt and pepper.
Time for the fish! Place your fish across the zucchini, and sprinkle on more salt and pepper. And white pepper if you have it!
Then add some more ginger, garlic, hot peppers, and scallions on top of the fish.
For the filet below, I lay it on the parchment paper prepared to fold along the short edge. Either way works. Think landscape as opposed to portrait.
Now add the tomatoes on top. I’m telling you, tomatoes bring some awesome tangy flavor to this dish.
Now go to your mushroom broth and add a splash of mirin with some salt and pepper. Add spoonfuls of this newly jazzed up broth onto the fish. Slice up the mushrooms that you had set aside and add them on top of the fish. Slice up the mushrooms heads only, not the stem. I don’t know why I have a stem sitting on top of my fish. Amateur move.
Spoon up more of that mushroom broth. Splash, splash. Sprinkle, sprinkle (yes, that’s the salt and pepper). I found some cilantro in the fridge and used it. It didn’t really add anything for me so I didn’t include it in the recipe, but you may like it.
The wrapping of the fish. Chrissy’s blog referenced this video for guidance on how to fold the paper. The vid has some good points on sealing the paper with egg wash when using wine/liquids in the “package”.
All I did was some hybrid pleating/rolling up the paper going around the fish little by little. Look, it ain’t pretty. But it works. I’ve been making some liquidy ass fish packages, and nothing has dripped out so far.
Stick this in the oven.
The filets and amount of vegetables increased to RIDICULOUS sizes.
My parchment paper packets now are basically huge empanadas.
I would bake the above gargantuan packages for 15 minutes on this one tray. Each package contained a 4-8 oz mahi-mahi butterflied filet.
Instead of my packets just getting bigger, I’m working on making my parchment fish better. It’d also be nice to be able to prepare this dish from memory. The last time I tried to not look at the recipe, it ended in me realizing that I forgot the ginger.
I love how healthy and zesty this tastes. The peppers give it a wonderful kick. So tasty while being light enough for an evening meal.
I pre-ordered her book Cravings: Recipes for All the Food You Want to Eat from Amazon. So excited!
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