1/2 teaspoonmiso paste (optional, but adds great depth to flavors)
To Garnish and Serve:
1lime, thinly sliced
1 ouncered bell pepper, thinly sliced
1thinly sliced scallion
2 tablespoonsshelled edamame (ready-to-eat)
Freshly chopped parsley or cilantro
Awaken your senses with Far Eastern sights and scents.
Soy and Ginger Fish Steamed in Parchment blends East Asian flavors with crunchy strips of red bell pepper, edamame, zippy scallions, and meaty barramundi. Recipe, food styling and photography by Dana Sandonato of Killing Thyme.
Step 1Preheat oven to 425 degrees F.
Step 2Remove fish from packaging, season with salt and pepper, and set aside.
Step 3Add all of the sauce ingredients to a bowl and whisk until well-blended. Set aside.
Step 4Tear/cut parchment into segments — one segment per fish. The size of the parchment depends on the size of your fillets, but you should be fine with a piece of parchment that measures approx. 13 inches wide. Lay each segment down on a flat surface.
Step 5Place each fish fillet in the center of the parchment paper and top with garnishes; feel free to add your own fave veggies to the mix.
Step 6Drizzle half of the sauce over one fillet, and the rest over the other.
Step 7Once everything is in place, take one of the sides of your parchment and fold it over the fish. After that, grab the other side, and fold it over enclosing the fish. Twist the ends of the parchment one at a time, securing each one by tying butchers twine around it.
Step 8Place on a baking sheet and place in oven for 12 minutes, or until fish is opaque, flaky, and has an internal temperature of 145 degrees F.
To Serve: Transfer the parchment packages to plates. Packages are to be opened at the table and directly eaten from—take care as steam escapes. Enjoy!
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