Chinese Fish En Papillote (Paper wrapped fish in sesame ginger sauce)
Instead of cooking your fish the same old way, try this Fish en Papillote that treats cod to a gingery soy sauce for a delicate and flavorful meal that’s ready in 22 minutes! {Gluten-Free Adaptable}To make the dish gluten-free, use dry sherry to replace the Shaoxing wine and use tamari to replace the soy sauce.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 400°F (200°C).
In a small saucepan, heat the sesame oil over low heat until it becomes fragrant, about 1 minute. Add the ginger to the pan. Cook and stir for another minute.
Add the Shaoxing wine, soy sauce, and sugar. Raise the heat to medium-low and let the mixture simmer for 1 to 2 minutes. Remove the pan from the heat and set aside.
Cut a piece of parchment paper that is approximately 12x15” (30x38 cm) and fold the longer side in half. Cut the folded paper into a wide half-heart shape. Unfold the paper and now it should look like a heart shape.
You will need to arrange all the ingredients on one side of the heart, leaving enough space on the edges to seal the paper - place the Chinese broccoli in the center of one half of the heart, slightly closer to the fold crease and the rounded top. Drizzle half of the sauce and ginger over the Chinese broccoli.
Lay the fish on top of the Chinese broccoli. Drizzle the remaining sauce and ginger over the fish. Place the sprigs of cilantro on both sides of the fish.
Fold the other half of the heart over the fish side. Starting at the top of the heart where it is rounded into a point, begin folding 1” (2.5 cm) sections towards the center of the package, pressing down well with each fold to seal it.
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Reviews from the Original Source
Loved it. Used bok Choy and added finely julienned carrots and mushrooms. Used mirin instead of wine and sugar. Package was a delicious , full meal.
I'm making this for the 3rd time, this time using baby bok choy since that's what I have. The first time my gal-lan stems did not cook through, so the next time I began cooking those first, then added the fish. Turned out well. I really love the combination: Maggie's black bean sauce, the fish, the scallions and whatever taste is picked up from the onion beneath. I'm cutting the medium sized-baby bok choy in half. There's a lot, but we really enjoyed the sauce on the veggies, too. If the bok choy stacks up high between the fish I'll take out the fish and give it a minute of pre-steam, then add the fish back in. Thank you, Maggie, for this and so many wonderful recipes.
I love this recipe and it always gets rave reviews when I serve it. How would you make it for 14 people??
This was so delicious! A keeper for sure. I put the cod on a bed of swiss chard with cilantro. Added salt & pepper to the sauce and on top of the fish. Added more of everything in the sauce- so tastey, yet delicate and light. Served with short grain brown rice and roasted broccoli. So yummy!
This was just great! I prepared it for our Valentine's Day dinner and my wife and I loved it. We live in a small city and don't have access to an Asian market o I used broccoli rhabe in place of Chinese broccoli and it worked fine. I should have used more ginger in the sauce; if only I had read the entire article and seen how to prepare the ginger. The sauce was still excellent however. All the amounts and cooking times were spot on. Thanks for this recipe Maggie
This was easy and delicious!
Outstanding fast and easy recipe for everyday or company. I used Montreal Steak Seasoning instead of salt and pepper. The butcher at my grocery store gave me that tip for seasoning salmon years ago. Its a fabulous combo. I had always microwaved it before but this recipe gives a great crispy texture.
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