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.