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