Seafood

Dish - Everyday Dish - - Contents -

Wrap­ping and bak­ing the fish in pa­per re­tains the juices, which min­gle with the lovely hoisin glaze to give you a light and easy one-dish meal.

Shi­itake mush­rooms, hoisin: see Glos­sary page 138

Julienne: see Kitchen Notes page 141

Noo­dles: Cook the noo­dles ac­cord­ing to the in­struc­tions on the packet. Drain and re­fresh in cold wa­ter then drain again. Place in a large bowl and toss with the sesame oil.

Glaze: Com­bine all the in­gre­di­ents in a bowl and sea­son with pep­per.

Com­bine the veg­eta­bles and toss half of them with the noo­dles. Di­vide the noo­dles be­tween the four parcels.

Di­vide the fish be­tween the parcels and place on top, sea­son then scat­ter over the re­main­ing veg­eta­bles and place a star anise on top. Spoon most of the glaze over the fish and the rest over the noo­dles. Fold in the bak­ing pa­per to make a flat­tish par­cel then fold in the foil, pinch­ing the edges to­gether to seal.

Depend­ing on the thick­ness of the fish, they will take any­where be­tween 8 and 20 min­utes to cook. Very thin fil­lets, such as gurnard will cook quickly, whereas dense fil­lets of monk­fish will take 20 min­utes. You will have to open one of the parcels to check for done­ness. Serves 4

To as­sem­ble: Place the foil on a bak­ing tray and top with the bak­ing pa­per.

HOISIN- GLAZED FISH WITH SHI­ITAKE MUSH­ROOMS AND EGG NOO­DLES

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