Fish en Papillote with Chinese Soy Sauce
P R O F I L E
260
Chilled 4°C
1 Portion
From Raw
Stage 1
- 02:00
- 10 %
- 100 %
R E C I P E
| 100 | g | Fish fillet white |
| 3 | pcs | Shitake mushroom |
| 4 | pcs | Asparagus green |
| 1 | tsp | Ginger (sliced) |
| 1 | tsp | Spring Onion (sliced) |
| 1 | tbs | Soy sauce (Light) |
| 1 | tsp | Chinese rice wine |
| 1 | tbs | Mirin |
| 1 | tsp | Canola oil |
| 1 | tsp | Red Chillies (sliced) |
| Ingredients | ||
| Wash and trim the mushroom and asparagus into preferred sizes. Slice the ginger and spring onion into very fine strips. Mix the soy sauce, rice wine, mirin and oil in a bowl. Adjust the taste to suit your liking. Cut a piece of baking parchment into 30-40 cm (12-16 inches) size. Lay the mushrooms, asparagus, fish fillet,half of the spring onions and ginger (keeping the other half back for garnish) onto the paper. Fold the edges of the baking paper over to meet each other and then fold the edges to create a seal. Stop at half way. Pour in soy sauce mixture into the parcel and then finish folding the parcel. Place the parcel on the tray. |
| 1. Food Preparation |
| Cook as per oven profile. |
| 2. Cooking Instruction |
| Remove the parcel from the tray, carefully cut off the parcel and plate the fish and vegetables. Garnish with left over ginger, spring onions and red chilli. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
