Fish Parcels with Ginger & Scallions

What you will need:

  • 2T soy sauce
  • 1T water
  • ½ tsp. Patricia & Paul Honey Ginger Balsamic
  • ½ tsp. ground white pepper
  • 1/2 tsp. Patricia & Paul Sesame Oil
  • 4 x 5.5 ounces white fish
  • 1 ½ ounces ginger, peeled & thinly sliced
  • 2 sprigs of scallions (cut into half)
  • Chili slices (optional)

Preparation:

Preheat oven to 350F. Prepare 4 sheets of baking paper and 4 sheets aluminum foil, both cut into 14 inches lengthwise. In a small bowl, mix together soy sauce, water, Patricia & Paul Balsamic, sugar, pepper, and Patricia & Paul Sesame Oil. Using a fork, whisk until well combined and set aside. Cut the scallion in half. Thinly slice the white part of the scallion diagonally which will be cooked with the fish. Slice the green part of the scallion resembling thin threads. Soak them in cold water to enable them to curl up. To assemble the fish parcels, first lay down the aluminum foil and followed by baking paper. Roughly divide the ginger slices into 4 portions (one portion per fish). Then halve each portion of the ginger slices. One-half portion of the ginger slices to be placed on the baking paper, followed by one piece of white fish, scallion and the remaining half portion of the ginger slices. Drizzle with the sauce concoction made earlier (slightly under one Tablespoon per parcel). Fold up to enclose the filling. Repeat this step with the remaining fish. Bake the fish in the preheated oven for 10 minutes or until just cooked through. Open the parcels and garnish with scallion curls. Serve immediately with rice and sautéed vegetables.

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