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Teriyaki fish parcels
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Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Flavorful white fish fillets cooked to perfection in easy-to-make parcels.
Ingredients:
  • 14.40 gm honey
  • 40.00 ml mirin (see note)
  • 40.00 ml sake (see note)
  • 60ml soy sauce
  • 4cm piece ginger, grated
  • 4 x 150g ling fish fillets (or other firm white fish fillets)
  • 200g shiitake mushrooms, sliced
  • 200g frozen podded edamame (see note), skins removed
  • 25g bean sprout
  • Coriander leaves, to serve
Instructions:
  • Mix mirin, sake, soy sauce, honey, and ginger in a bowl. Pour the marinade over the fish and let it marinate for 30 minutes.
  • Preheat a barbecue with a lid to high heat or set an oven to 225C. Drain the fish, saving 1/3 cup (80ml) of the marinade. Layer two 50cm squares of foil, top with a 50cm square of baking paper, then fold up the edges to form a bowl. Put a piece of fish in each bowl, add mushrooms, and drizzle with 1 tbs of reserved marinade. Close the parcels tightly and grill on the barbecue or bake in the oven for 15 minutes until cooked through.
  • Place the edamame in a bowl and cover with boiling water. Let it soak for 5 minutes, then drain.
  • Garnish the fish with edamame, bean sprouts, and fresh coriander leaves before serving.

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