Thursday 20 August 2015

Miso Cod en Papillote 纸烤味噌雪鱼

An easy to prepare recipe for cod fish using simple ingredients and method. Minimum washing involved as only parchment paper is required. This recipe is more on the sweet side than savoury. The miso and mirin made a wonderful dish with the cod fillet :)

Yield: 4 servings

2 cod fillets

1 tbsp low salt miso 低盐味噌*
1 tbsp dark brown sugar 黑砂糖
2 tsp mirin/sweet Japanese wine 味淋
1/8 tsp dark soya sauce 黑酱油
1/4 tsp sesame oil 麻油
1/2 tsp fried shallot  葱头酥

* Can be replaced by Korean seasoned bean paste.

The quantity of each marinating ingredients can be adjusted to suit your taste.

2 sheets of parchment paper

Green scallion
Chinese coriander 
Cut red chili

1. Combine all the marinating ingredients into a paste.

2. Rinse and pat dry the cod fillets.
Apply a thick coat of marinade over the fillet.

3. Apply another layer of marinade on the parchment paper.

Place the fillet over the marinade.

4. Fold over the parchment paper to cover the fillet.

Give a series of continuous folds to the edge of the parchment paper to transform the parchment paper into a pocket to seal the fillet within.

At the end, give the corner a few twists to secure the folds.

5. Let the fish fillet marinate for about 15 to 20 minutes.

6. Bake in a oven toaster set at 180 degree Celsius for about 15 minutes.

7. Let the fish fillet rest for about 5 minutes before slit the paper open. Beware of the steam while slit open the paper bag :)

8. Slit open the paper and garnish with green scallion, Chinese coriander and cut red chili. Enjoy :)

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