Shiitake-Ginger Bathed Fish In Parchment, a Japanese style fish dish, captures the umami flavors of shiitake and miso in a delicious flavor-packed sauce of saké, mushroom broth, ginger, sesame, and miso. Cooking the fish and vegetables in parchment means clean up is a snap… This beautiful dish can be on your table in 30 minutes, and is elegant enough for a romantic dinner for two!
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves.
~~Thomas Wolfe, American novelist
My preferred fish for this dish is sea bass. Wild caught sea bass is a splurge ingredient for us at $23.00 per pound. Given that my husband and I were celebrating our 36th wedding anniversary, the cost was secondary to my desire to provide a lovely meal on our quiet and private patio. Thomas Wolfe had the right idea; we almost always prefer a quiet dinner at home when celebrating. The fact that it was a weeknight prompted me to go with fish in parchment given the quick cooking time and ease of clean up… Win-win all around. 😀 Feel free to substitute your favorite fish, but choose the freshest fish available. I would lean toward firm, mild varieties such as snapper, halibut, and cod.
If you’re not able to find parchment bags, check out how quick and easy it is to fold parchment paper to make a packet for your fish…
Japanese flavors – miso, sesame, saké, ginger – pair beautifully with sea bass and sugar snap peas. Fish cooks so quickly in parchment, making it a perfect method for weeknight cooking. Combine the method with these flavors, and the result is pretty spectacular. If you’ve read my blog for the last few months, you know how I love cooking with parchment. I found Parchment Cooking Bags on Amazon and at my local market. The bags definitely save a few minutes, but even if you don’t have them, cooking with parchment still saves time on clean up. My convection oven shaves off a few more minutes, as convection cooks about 20% faster than the regular setting on the oven. I typically shave 20% off the cooking time, and have always reduced the cooking temperature by 25°F. About a week ago, my new oven was installed, and it actually adjusts the temperature for me when I use the “convection bake” or “convection roast” cycles.
My work flow goes something like this: Preheat the oven. Julienne the bell pepper. Make the shiitake and ginger sauce. Layout the parchment sheets or bags, and arrange a portion of fish and appropriate amount of sugar snap peas and pepper strips on the sheets or in the bags. Spoon the sauce over the fish and vegetables, then roll the edge of the bags or form the packets, and pop them into your hot oven. 10 to 15 minutes later the fish is ready to be served (depending on thickness of the fish).
Our favorite side dish with Shiitake and Ginger Bathed Fish In Parchment Paper is my Smashed Potatoes Asian Style. Boiled new potatoes get smashed with roasted garlic, wasabi, plain yogurt, broth, and tamari, and then garnished with furikake and chopped scallions. It makes an elegant and tasty meal with relatively little time spent in the kitchen… We can all appreciate a meal like that! We enjoyed our anniversary dinner with a very dry Spanish rosé – Los Dos – a cabernet sauvignon and garnacha blend. Delicioso!
Shiitake-Ginger Bathed Fish In Parchment Paper
- 2 tablespoons butter
- 1 teaspoon sesame oil
- 1 tablespoon ginger
- 1 teaspoon garlic minced
- 1 cup fresh shiitake sliced see notes
- 1/2 cup mushroom fish, or chicken broth/stock
- 1 cup sake
- 1 teaspoon miso
- 2 fish portions rinsed and patted dry see notes
- 2 cups sugar snap peas
- 1 small red yellow, or orange bell pepper, julienned
- Preheat oven to 400 degrees. See notes.
- To a medium saute pan over medium high heat, add butter, sesame oil, garlic, ginger, and sliced shiitake.
- Stir-fry until mushrooms are soft. Add the broth/stock, sake and miso. Reduce heat to low, and simmer while you prep your fish packets.
- If using parchment sheets, place a fish portion in the center. If using parchment bags, this is even easier. Simply add the fish to a bag. Arrange half of the sugar snap peas, and half of the bell pepper strips.
- The shiitake-ginger mixture should be reduced to about 1/2 to 3/4 cup. Spoon half over the fish.
- Repeat with the other fish portion.
- If using parchment sheets rather than bags, fold in half diagonally (see video for help).
- Place the prepared packets in a casserole that barely accommodates them. Place in the hot oven. Cook 10-15 minutes. See notes.
- Either serve in the parchment wrapper by carefully cutting an opening in the top, or carefully remove the fish and veggies from their wrappers, and plate them. Serve with your favorite side and enjoy!
If fresh shiitake are not available, you can substitute dried shiitake, but you'll need to rehydrate them first.
Sea bass is so perfect for this dish. Substitute your favorite firm, mild fish. Keep in mind fish takes about 10 minutes per inch to cook. This method is pretty forgiving though, so a few minutes longer won't hurt. I love this dish with the Smashed Potatoes Asian Style, so I put my potatoes on first, prepare the sauce, fish, and veggies, pop it in the oven, and then smash the potatoes. Everything is ready in 30 to 40 minutes!
If you're using convection and it doesn't have an auto-adjust feature, decrease temperature to 375 degrees.
Macro nutrients (MyFitnessPal app and approximate only): 485 calories; 35g protein; 22g carbohydrates; 18g fat.