FAST FOOD
Blue-eye 'en papillote' with ginger and coriander cress

Blue-eye 'en papillote' with ginger and coriander cress

Serves 4



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


1 Place a blue-eye trevalla fillet in the middle of a 30cm x 40cm double layer of non-stick baking paper, scatter over a quarter of the ginger and spring onion, add 3 mushrooms and drizzle with 1 tbsp soy sauce and 2 tsp mirin. Join paper sides in the middle and fold together, pleating to enclose. Fold ends over several times, then staple to secure and place onto an oven tray. Repeat with remaining blue-eye trevalla.
2 Cook parcels at 180C for 15-20 minutes, or until fish is just cooked through. Place paper parcels on plates, open and place some coriander cress on each. Serve immediately with steamed rice passed separately.


RECIPE Rodney Dunn PHOTOGRAPHY Geoff Lung STYLING Kristen Anderson


Missed an edition of Gourmet Traveller?
Access our back issues from as far back as June 2010 at the tap of your finger, catch up on our latest issue or subscribe now by downloading the Gourmet Traveller iPad app today.

Visit the iTunes store

Search by cuisine, name, ingredients...
Indian-style prawn, turmeric and okra curry Indian-style prawn, turmeric and okra cu... Sri Lankan snapper curry with basmati rice and yoghurt Sri Lankan snapper curry with basmati ri...
Steamed flounder with shallot and chilli dressing Steamed flounder with shallot and chilli... Spiced rare tuna, avocado and pickled beetroot salad Spiced rare tuna, avocado and pickled be...
Previous Next
Leek and Manchego bread Leek and Manchego bread Spiced pumpkin soup Spiced pumpkin soup
Chocolate-caramel crêpe cake Chocolate-caramel crêpe cake Spatchcock with beans and white anchovy Spatchcock with beans and white anchovy
Previous Next