My recipe for Chinese-Style parchment paper wrapped fish is a super quick week night meal and also makes for a great showstopper. I’m currently receiving a box of wild fish delivered to my home every month from Wild Alaskan Seafood.
As soon as I receive the fish, I go ahead and store it in the freezer. I just pop out the fish to defrost before dinner, prep for about 5-10 minutes and then pop it into the oven. In just about another 10 minutes, dinner is served and it’s so elegant too! This also would make for a great date-night meal.
Let’s get started cooking!
Chinese-Style Halibut in Parchment Paper
- 1 green onion white part only
- 1 12 oz halibut fillet you can substitute any white fish
- 1 sprig cilantro for garnish
- 1 small squash you can substitute with any quick cooking vegetables of your choice
- 1 tbsp rice cooking wine
- 1/2 tsp sesame oil
- 2 tsp soy sauce
- 3 cloves chopped garlic
- 1 1-inch piece of ginger minced
Preheat over to 425 degrees
Mix together sauce ingredients: 1 tbsp rice cooking wine, 2 tsp soy sauce, 1/2 tsp sesame oil, 3 cloves garlic, minced ginger
Lay down a large sheet of parchment paper. Salt and pepper both sides of the fish and place on top
Thinly Slice the squash and any vegetables that you are using and place on top of the fish.
Pour the sauce carefully on top of the fish.
Fold the parchment paper in half. Crimp the edges all around to make a half moon shape
Bake for 12 minutes or until the fish flakes easily with a fork.
Cut open the packet at the table and top with cilantro
Get started by mixing your sauce in a separate bowl. Combine 1 tbsp rice cooking wine, 2 tsp soy sauce, 1/2 tsp sesame oil, 3 cloves garlic, minced ginger
Next, lay down a long sheet of parchment paper and place your defrosted fish on top of the paper.
Top with your vegetables. There are no rules here! I literally just used whatever vegetables I had in the fridge, or you can just choose your favorites. You just want to choose veggies that cook quickly, so don’t add sweet potato, for example.
The vegetables featured below are basil, lemon, fava beans, and yellow squash.
After you’ve placed all of your vegetables, pour the sauce carefully on top of the fish.
Fold the parchment paper in half and then fold over the edges of the paper to make a crescent shape, making sure that no steam escapes while cooking. Watch the video on top to see a demo!
Stick the fish into the oven for 10 minutes or until the fish is fork tender and flakes beautifully and easily.
Top with fresh cilantro and green onion.
Bring it to the table and cut open to eat! I eat it straight out of the parchment paper with a side of rice.