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Soy and Ginger Fish Steamed in Parchment | Killing Thyme

This Soy and Ginger Fish Steamed in Parchment is elegant enough to be your Sunday dinner, yet quick and easy enough for weeknights!

Ingredients

  • 2 6 oz fillets of barramundi
  • Kosher salt and cracked black pepper, to taste

Materials

  • Parchment paper
  • Butchers twine

Soy and Ginger Sauce

  • 2 tsp sesame oil
  • 2 TBSP low-sodium soy sauce
  • 2 clove garlic, minced
  • 2 tsp freshly grated ginger
  • 2 tsp pure honey
  • 2 tsp rice vinegar
  • 1/2 tsp miso paste (optional), I like to add miso if I have it on hand to enrich the flavors a bit, but it's optional; sauce is enjoyable without it!

Garnishes

  • Lime, thinly sliced
  • 1 oz red bell pepper, thinly sliced
  • 1 scallion, thinly sliced
  • 2 TBSP ready-to-eat edamame (optional)
  • Freshly chopped parsley or cilantro
  • Sesame seeds

Instructions 

  • Preheat oven to 425 degrees F.
  • Remove fish from packaging, season with salt and pepper, and set aside.

Soy and Ginger Sauce

  • Add all of the sauce ingredients to a bowl and whisk until well-blended. Set aside.

Parchment packages

  • Tear/cut parchment into segments — one segment per fish. The size of the parchment depends on the size of your fillets, but you should be fine with a piece of parchment that measures approx. 13 inches wide. Lay each segment down on a flat surface.
  • Place  each fish fillet in the center of the parchment paper and top with garnishes; feel free to add your own fave veggies to the mix.
  • Drizzle half of the sauce over one fillet, and the rest over the other.
  • Once everything is in place, take one of the sides of your parchment and fold it over the fish. After that, grab the other side, and fold it over enclosing the fish. Twist the ends of the parchment one at a time, securing each one by tying butchers twine around it.
  • Place on a baking sheet and bake for 12 minutes, or until fish is opaque, flaky, and has an internal temperature of 145 degrees F.

Serving

  • When done, transfer the parchment packages to plates. Packages are to be opened at the table and eaten out of.