Fillet of sea bass with an oriental black garlic rub 'en papillote'

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Fillet of sea bass with an oriental black garlic rub 'en papillote'
Fillet of sea bass with an oriental black garlic rub 'en papillote'
Black garlic
Servings:Serves 1
Calories per serving:301
Ready in:40 minutes
Prep. time:15 minutes
Cook time:25 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:25th March 2013
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A sea bass recipe, cooked en papillote, which could also be cooked using normal garlic.

Ingredients

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Mise en place

  • Preheat the oven to 180C, 350F, Gas Mark 4.

Method

  1. Mix the soy sauce, ginger, lemongrass, and black garlic to a paste.
  2. Place the sea bass fillet on a piece of foil.
  3. Gently rub the paste all over the fish.
  4. Sprinkle with the sake or sherry.
  5. Top with the spring onion.
  6. Wrap the sea bass in the foil as a parcel.
  7. Place on a baking tray.
  8. Bake for 12 minutes until cooked throughout.
  9. Take out of the foil parcel.
  10. Serve sprinkled with a teaspoon of very finely chopped coriander and the juices from the foil parcel.

Serving suggestions

Serve with stir fried pak choi and rice noodles.

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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This recipe originated from the recipe section of Black Garlic and is by Angie Redgate

Many thanks to Black Garlic and Angie Redgate for kindly giving Cookipedia permission to use the recipes from their website.