What you'll need
- 2 x 150g Mulloway fillet, skinless (can be substituted for any other white fish fillets)
- 2 tablespoons tamari, or salt reduced soy sauce
- 1 tablespoon mirin
- few drops sesame oil
- handful of fresh (preferably) or dried dehydrated shitake mushrooms. (If using dehydrated shitake mushrooms, soak dried mushrooms in warm water until soft before use.)
- 50g snow peas
- 1 tablespoon ginger, julienne
- 1 spring onion, julienne
- 2 teaspoons olive oil
- fresh coriander to garnish
The easy bit
- Preheat the oven to 180ºC.
- Cut 4 pieces of baking paper approximately 40x30cm.
- In a bowl, mix tamari, mirin and sesame oil together.
- Place snow peas in the middle of double layered baking paper, then drizzle with 1 teaspoon of olive oil on each paper, and place a mulloway fillet on top. Scatter over a half of the ginger, spring onion and mushroom and pour over half of the soy sauce mixture on each piece of paper. Join paper sides in the middle and fold together, pleating to enclose. Twist both ends several times like a bon bon. Place the parcels in the oven for 10-12 minutes.
- Place the parcels on plates, cut the parcels in the middle and garnish with fresh coriander. Serve the fish in the parcel.
- Any fish fillet can be used to your preferences.
- Use fresh shitake mushrooms if available.
- Soak dried mushroom in warm water until soft before use.