Ginger-Scallion Fish en Papillote with Soy Brown Butter (Chinese × French)

Method

1. Preheat the oven to 200 °C (oven, about 10 min). Cut one sheet of baking paper about 40 × 30 cm per serving.

   oven

2. Halve the bok choy lengthways, slice the shiitake thinly, cut the ginger into fine matchsticks and shred the spring onions into fine 6 cm threads. Melt the butter in a small pan over medium heat and cook for 2 min, until the foam subsides and it turns nutty brown; take it off the heat and stir in the soy sauce and sesame oil. It sizzles and spits when the soy goes in, so take care.

   Add in this stepUnsalted butter 25 gLight soy sauce 4 tspToasted sesame oil 1 tsp

   medium heat

3. Lay the bok choy and shiitake in the centre of each sheet, put the fish on top and season with a very small pinch of salt. Top with the ginger, half the spring onion and the lemon slices, splash over the white wine and spoon over the soy brown butter.

   Add in this stepBaby bok choy 2Fresh shiitake mushrooms 4White fish fillets (cod or sea bass), 2.5 cm thick 300 gSalt 1 pinchFresh ginger 20 gSpring onions 1½Lemon ½Dry white wine 2 tbsp

4. Bring the two long edges of the paper together above the fish, fold them down 2 or 3 times, then twist the ends like a sweet wrapper or fold them tightly so no steam escapes. Place on a baking tray.

5. Bake in the preheated oven (oven, 200 °C · 1×) for 12 min. When the parcels puff up, carefully open one to check: the fish should be opaque white and flake easily with a fork (63 °C in the centre).

   oven

6. Put each parcel on a plate and snip it open at the table; a burst of hot steam comes out, so open it away from your face. Top with the remaining spring onion threads and serve straight away.

   Add in this stepSpring onions 1½