RECIPES

Fish and Shimeji Papillot with Ginger and Soy Sauce

Main

1 packet white shimeji mushrooms

4 white fish fillets (red snapper, garoupa, seabass, etc) about 150-180g each

40g ginger, julienned

1 red chilli, chopped

chopped, coriander to garnish

Aromatic oil

80ml cooking oil

60g ginger, julienned

6 cloves garlic, finely chopped

To make aromatic oil

Heat the oil over medium heat and fry the ginger until golden brown and crisp. Remove the ginger and set aside. Add garlic to the remaining oil and fry until golden brown and crisp. Remove the garlic together with the oil and set aside.
To prepare papillot

Cut away the bottoms of the mushrooms. Place each fish fillet on a piece of baking paper. Top with ginger julienne, chilli and mushrooms.
Wrap into a parcel and secure with staples.
Steam the fish parcels over medium heat for 10-15 minutes, or until cooked.
It can also be baked for 15 minutes at 180C.
To serve

Place papillot on a plate, cut the paper to reveal the fish. Serve topped with golden ginger threads, a spoonful of garlic crisps and oil, and coriander.