Recipe for Japanese Style Fish in Parchment Paper 
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Yield:
1
Ingredients:
Amount Ingredient
This is a simple dish that captures the fresh clean flavors of Japanese
cooking. Chicken, shrimp or firm tofu are easily substituted for the fish. And
if you prefer not to use parchment paper, foil works just as well.
4 x 15-by-12 inch sheets parchment paper or aluminum foil
4 x (4-ounce) fish fillets, such as salmon, sea bass, cod or snapper
2 tbl soy sauce or tamari
1/2 tsp prepared wasabi (Japanese horseradish)
2 tbl mirin (sweet rice wine)
1 tbl grated fresh ginger
1/4 tsp dark sesame oil
1 cup snow peas, trimmed
1 lrg carrot, cut into julienne
4 x green onions, sliced into 1 inch pieces
1/2 cup julienned daikon radish
1 cup sliced fresh shiitake mushroom caps
Instructions:
Instructions: Fold 1 piece parchment paper or foil in half. Unfold and place 1 fillet in the middle. In a small bowl, mix together soy sauce, wasabi, mirin and ginger.

Sprinkle a few drops of sesame oil over the fillet. Top with a quarter of the snow peas, carrot, green onions, daikon and mushrooms. Drizzle a quarter of the soy mixture over vegetables and fish. Fold paper over fish, pleat edges and twist ends to seal. You can secure package with staples or paper clips if necessary. Repeat with remaining fillets.

Carefully place packages on a baking sheet and bake 7 to 9 minutes. Packages made with parchment should turn light brown and puff up slightly when done.

Transfer packages to plates and cut open at the table. Be careful of the hot steam when you open them.

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