Ginger-Garlic Fish in Parchment

Name: Ginger-Garlic Fish in Parchment
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 4
Cuisine: Global
Ingredients: 4 large cloves garlic, peeled and thinly sliced; 3 inches ginger, peeled and thinly sliced; 3 Tbsps honey; 2 Tbsps rice wine vinegar; 4 servings Salt and freshly ground black pepper; 1 bunch scallions, cut into 3-inch pieces on an angle; 680 grams sea bass; 227 grams shiitake mushrooms, stemmed and sliced; 3 Tbsps tamari sauce

Ginger-Garlic Fish in Parchment requires about 29 minutes from start to finish. One portion of this dish contains around 33g of protein, 4g of fat, and a total of 252 calories. This recipe serves 4. This recipe covers 22% of your daily requirements of vitamins and minerals. A mixture of rice wine vinegar, sea bass, tamari sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the rice wine vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. It works well as an expensive main course.

Instructions

Watch how to make this recipe.

Preheat oven to 375 degrees F.

Equipment you will use

Oven

Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish

Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish.

Ingredients you will need

Green Onions

Shiitake Mushrooms

Garlic

Ginger

Fish

Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.

Ingredients you will need

Vinegar

Tamari

Honey

Sauce

Fish

Roll

Equipment you will use

Baking Sheet

Oven

Equipment

Oven

Baking Sheet

Ingredients

Servings:

4large cloves

garlic, peeled and thinly sliced 3inches

ginger, peeled and thinly sliced 3Tbsps

honey 2Tbsps

rice wine vinegar 4servings

Salt and freshly ground black pepper 1bunch

scallions, cut into 3-inch pieces on an angle 680grams

sea bass 227grams

shiitake mushrooms, stemmed and sliced 3Tbsps

tamari sauce

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.