From Minnesota, with love
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[Photo provided to China Daily] |
Chinese-Style Parchment Fish
Wait a minute, Mr. Postman. These bundles of fish－topped with a classic Cantonese sauce of rice wine, soy sauce, rice vinegar, sesame oil and ginger－are baked to perfection in a paper package that, once opened, releases an intoxicating aroma. The fish inside is flaky, delicate and flavorful. None of your guests will want to return this dish to sender! When I swap out the regular soy sauce for tamari (a thicker, fermented soy sauce that contains no wheat), it's my girlfriend Jeannie Mai's favorite dish, because it's healthy, fresh and totally gluten-free.
Serves 4 as part of a multi-course meal
Preparation time: 20 minutes
Cooking time: 15 minutes
4 heads baby bok choy, sliced in half lengthwise
1 small red bell pepper, thinly sliced
Four 6-oz (175-g) halibut, orange roughy or red-snapper fillets
½ teaspoon white pepper
2 green onions (scallions), cut into 1-in (2.5-cm) pieces
Zest from ½ orange, cut into slivers
3 tablespoons soy sauce
1 teaspoon Chinese rice wine or sherry
1½ teaspoons unseasoned rice vinegar
1½ teaspoons dark sesame oil
2 teaspoons peeled and minced fresh ginger
¼ teaspoon salt
1/8 teaspoon white pepper
Preheat oven to 400°F (200°C).
Tear off four large squares of parchment paper and arrange on two sheet pans.
Distribute the bok choy, flat side down, and bell pepper evenly among the squares.
Place one halibut fillet on top of the vegetables in each square, sprinkle with white pepper and top with the green onions and orange zest.
In a small bowl, combine the soy sauce, rice wine, vinegar, sesame oil and ginger.
Spoon the mixture evenly over the fish fillets. Season with the salt and pepper.
Fold the parchment paper tightly around the edges in ¼-inch (6-mm) folds to create a half-moon shape. Make sure you press as you crimp and fold to seal the packets well. Bake for 15 minutes.
Transfer each packet to a plate. Give each diner a knife to slit open their packet, and warn them to be careful of the steam that will escape. Serve immediately with steaming-hot rice.
REPRINTED WITH PERMISSION OF THE PUBLISHER
