1green onionhalved, white part only, slice lengthwise
1 4-inchpiece fresh gingerpeeled and julienned
1teaspoonof fresh chopped chives
1 10-ounceskinless cod fillet
Salt and freshly ground black pepper
1small bunch cilantro
1tablespoonrice cooking wine
2teaspoonslow sodium soy sauce
2sheets parchment paper18-inches long
Preheat oven to 450 F.
Position parchment paper on baking sheet in the shape of a cross, one on top of the other. In the center, make a bed for the fish with the green onion and half of the ginger. Season the fish with salt and pepper on both sides and lay it on top of the herb bed.
Top the fish with half the cilantro, fold and crimp the parchment into a packet. So that the wine doesn't pour out, carefully reopen the top of the packet, pour in the wine and recrimp tightly. Staple if you wish.
Bake 12-15 minutes, until fish is cooked through and flakes easily with a fork. If you are cooking more than one packet, add one minute to the cooking time for each additional packet. Just before serving, carefully open the packet and discard cilantro on top.
Top the fish with fresh dill, remaining cilantro and ginger. Combine soy sauce, vinegar, sugar and sesame oil and pour over fish. Serve immediately.
This recipe for Chinese Style Parchment Fish was printed from AmandasCookin.com - https://amandascookin.com/chinese-style-parchment-fish/ and can only be printed for education or personal use.