Hokto Kinoko
  • HOME Hokto Kinoko
  • ABOUT Introduction
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS Browse Products
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES How To Prepare
  • CONTACT Get In Touch
  • Global Hokto International
    • Hokto Japan
    • Hokto USA
    • Hokto Taiwan
  1. Home
  2. Library
  3. Level2

RECIPES

  • Jelly Fish and Maitake Salad
  • Maitake and Prawn Glass Noodle Salad
  • Maitake and Chicken Salad
  • Fried Shredded Cuttlefish with Vegetables and Maitake (Ju Hoo Char)
  • Vietnamese Maitake Spring Roll
  • French Onion and Mushroom Soup
  • Vietnamese Beef Noodle Soup with Maitake
  • Mushroom Herbal Soup
  • Maitake Fried Noodles (Char Kway Teow)
  • Herbal Chicken Soup with Mushrooms
  • Grilled Steak with Mushroom Sauce
  • Maitake Carbonara
  • Maitake Instant Noodles
  • Maitake Noodle Soup
  • Stir-fried Mixed Vegetables with Maitake (Chap Cai)
  • Maitake Fried Rice
  • Mushroom and Kangkung Fritters
  • Steamed Chicken with Maitake and Salted Fish
  • Chicken Rice with Shimeji Sprouts
  • Shimeji Green Mango Salad
  • Shimeji Salade Niçoise
  • Potato and Mushroom Salad with Herb Mayonnaise
  • Mushroom Coleslaw
  • Mushroom Pasta Salad with Cesar Dressing
  • Pickled Mushrooms
  • Mushroom Minestrone with Pesto
  • Mushroom and Prawn Tom Yum
  • Stir Fried Mushroom with Broccoli
  • Silky Tofu with Shimeji Topping
  • Fish and Shimeji Hotpot
  • Fish and Shimeji Papillot with Ginger and Soy Sauce
  • Asparagus and Shimeji Stir-fry
  • Mushroom Chicken Curry
  • Vegetarian Curry
  • Stir-fried Black Pepper Beef and Shimeji with Ginger and Scallion
  • Shimeji Aglio Olio

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

  1. 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.
  2. 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.
  3. Wrap into a parcel and secure with staples.
  4. Steam the fish parcels over medium heat for 10-15 minutes, or until cooked.
  5. It can also be baked for 15 minutes at 180C.
  6. 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.

Copyright Hokto Kinoko Malaysia © 2015
  • Home
  • About
  • Products
    • Bunapi
    • Bunashimeji
    • Maitake
  • Recipes
  • Contact
Copyright Hokto Kinoko Malaysia © 2015
  • HOME
  • ABOUT
    • Our History
    • Our Goal
    • Our Technology
  • PRODUCTS
    • Bunapi
    • Bunashimeji
    • Maitake
  • RECIPES
  • CONTACT
Follow:
Facebook Instagram