ASIAN-INSPIRED FILLET OF FISH IN PARCHMENT

When I unpacked this year’s box of free Kikkoman products, there were two bottles of Ponzu Lime sauce.  For those of you who may not be familiar with Ponzu, it is a tart citrus-based sauce commonly used in Japanese cuisine.  Ponzu shoyu  is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu. 

But, back to the box.  When I saw the two bottles of lime Ponzu, I remembered last year’s box that contained a bottle of lemon-orange Ponzu.  It was still in my pantry, unopened.  I was anxious to try the lime flavor, but knew I had to first use the lemon-orange.  So I started adding it to salad dressings, basting grilled chicken and meats with it, as well as adding it to mayonnaise.  I was pleasantly surprised at the boost in flavor to these foods.  (Kikkoman’s Ponzu has a soy base with citrus flavors, so it provides a salty-sweet component that is very enjoyable.)

I decided to get even more creative.   I want to get to that lime Ponzu.  And so, today’s recipe is one of the most enjoyable fish dinners that I’ve had the pleasure of eating, and I’ll be making it often.  Besides being an easy recipe with minimal clean up, the fish is moist, tender and succulent with amazing complex flavors from the also moist and tender vegetables and the seasonings, and it provides a complete meal in one package.  This can be a dinner for one or a dinner for 6, depending on how many packages you prepare.  Make one for however many people you need to feed.  They each get their own private package.  How cool is that?
For more recipes using Kikkoman products, visit their website.

Asian-Inspired Fillet of Fish in Parchment Adapted from Epicurious, February 2010 Rating:  10 out of 10  Click for PRINTABLE PAGE

INGREDIENTS: 1 (18”) piece of parchment paper 4-6 oz. fillet of fish of choice 1/8 tsp. fine sea salt 1/16 tsp. black pepper About 1/3 medium zucchini or yellow squash, julienned About 1/2 medium carrot, peeled and thinly julienned 1 green onion, white and tender green, cut into lengthwise strips 1 25-cent size, 1/4” thick, slice ginger, peeled and very thinly julienned 1 Tbsp. freshly chopped cilantro or parsley (I used parsley)  1-1/2 tsp. Kikkoman Ponzu sauce 1 tsp. toasted sesame oil Heat oven to 425F.  Lay the parchment on a baking sheet.  Fold the parchment in half.  Sprinkle fish very lightly with the salt and pepper on both sides.  (Remember the Ponzu is salty.) Lay the fish right at the crease where the parchment is folded, in the middle.  Lay the vegetables on top of the fish.  Sprinkle with parsley.    Stir the Ponzu and sesame oil together in a small dish and sprinkle over the vegetables.  Fold the parchment over, then fold in the open edge twice.   Next, pleat it all around to make a semi-circular airtight package.    If it tends to open up where the folded edges meet, secure that place with a paper clip.  Bake for 10 minutes.  (If you have a fairly thick fillet, you may need another minute or two.  Also, if you are baking a lot of packets, you may need a few extra minutes.)  Test with a skewer; if it goes in easily, the fish is done.  Plunk the whole parchment package on a dinner plate and enjoy!  (A word of caution:  Please open packet carefully – the contents inside are steaming hot.)   Yield:  1 serving.  Make as many packets as you have diners.  Everyone gets their own private dinner packet. Be creative with this recipe and use the vegetables that excite you.  I happen to love this combo but potatoes, broccoli, green beans, asparagus, bok choy and eggplant are other possibilities.   Full disclosure:  My opinions are my own and not influenced in any way by free products received from Kikkoman.