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Monday, February 6, 2017

Asian Style Barramundi Fish in Parchment

Barramundi is an Australian fish. It's sweet, mild taste and delicate texture is favorably compared to striped bass, red snapper, grouper, and other white fish. 

Bok choy must be cleaned well. Cut of the end, separate and rinse thru a colander until there is no grit. 


  • 1 small head of bok choy, thickly sliced or 4 baby boy choy, ends trimmed
  • 1 red bell pepper, thinly sliced lengthwise
  • 2 fish fillets
  • 1/2 tsp black pepper
  • 3 scallions, thinly sliced on a diagonal
  • zest from 1/2 an orange
  • 3 tbsp low sodium soy sauce
  • 1 1/2 tsp rice vinegar
  • 1 1/2 tsp sesame oil
  • 2 tsp grated ginger


  1. Heat oven to 400℉. Tear off 4 squares of parchment paper and arrange 2 on a baking sheet. 
  2. Divide the bok choy and bell pepper evenly and place the fillets on top, sprinkle with black pepper and top with scallions and zest. 
  3. In a small bowl, combine the soy sauce, vinegar, oil and ginger. Spoon evenly over the fillets. 
  4. Top each fillet with another square of parchment and fold the end over several times to seal. 
  5. Bake for 15 minutes. 
  6. Transfer to a plate and use a knife to slit open the package. Careful of the steam!
You can also do this with aluminum foil instead of parchment. Switch out for Cod or Tilapia. 

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