GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

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


You'll need

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

Method

  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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