Blue-eye 'en papillote' with ginger and coriander cress - 9Kitchen
Serves 4Place a blue-eye trevalla fillet in the middle of a 30cm x 40cm double layer of non-stick baking pa...
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Cooking tools:
- Parchment paper
- Stapler
- Baking sheet
- Oven
- Plate
- Measuring spoon
Ingredients
- 4 blue-eye trevalla fillets (about 250gm each)
- 8 cm piece ginger, peeled and julienned
- 2 spring onions, thinly sliced
- 12 shiitake mushrooms, bases trimmed
- 1/3 cup soy sauce
- 2 tbsp mirin
- 2 punnets coriander cress
- To serve: steamed rice
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