My Asian Black Cod en Papillote is a delicious and light dish that incorporates Asian flavors.
The fish and vegetables are lightly topped with a sauce made with Shaoxing wine, soy sauce, ginger, honey and sesame oil. Shaoxing wine is a rice wine commonly used in Chinese cooking. You can use dry sherry if you don’t have it. Use just enough sauce to add delicious flavor to the dish without overwhelming the delicate, sweet flavor of the black cod. Have fun and experiment with different ingredients and flavor combinations. It doesn’t have to be fancy-just combine your favorite seafood or meat, some vegetables, a few sprigs of fresh herbs and a splash of liquid. The possibilities are endless!
- 3 tablespoons Chinese Shaoxing wine (can substitute dry sherry)
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon grated, fresh ginger
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 4 ounces red bell pepper, julienned
- 3 ounces snow peas, julienned
- 4 ounces shiitake or other mushrooms, thinly sliced
- 4 pieces (4 ounces each) wild Alaskan black cod fillets, skin removed
- ½ cup scallions, sliced at an angle
- Preheat the oven to 425°F.
- To make the sauce, mix the wine, soy sauce, ginger, honey and sesame oil together in a small bowl. Set aside.
- Cut 4 rectangular pieces of parchment paper large enough to hold the pieces of fish. Fold each piece of parchment in half and cut the parchment into a heart shape.
- Open the parchment up and place ¼ of the bell pepper, snow peas and mushrooms on one half of each piece. Sprinkle each pile of vegetables with about 1 teaspoon of the sauce.
- Place a piece of black cod on top of each pile of vegetables. Spoon the remaining sauce over the fish.
- Fold the top half of the parchment over the fish. Starting at one end, fold the edges of the parchment, overlapping the folds to seal the open edge completely. Place the packages on one or two baking sheets. If you don’t have parchment paper, you can use aluminum foil instead.
- Bake in the oven for 10 minutes, until the parchment paper puffs up and the fish is just cooked through. Transfer the parchment packages to plates. Carefully cut the packages open, being careful of the steam. Garnish the fish with scallions and serve immediately.