- 3 heads of dry shiitake mushrooms (re-hydrated in water for at least 5 hours)
- * 3-inch piece of ginger, thinly sliced
- 3 cloves of garlic, minced
- a bunch of scallions, chopped (for garnish)
- 2 T vegie oil
- 2 t sesame oil
- 6 tilapia fish fillets
Marinade (combine all in one bowl)
- 3 T soy sauce
- 1 T mirin
- 1 T chinese rice wine
- 2 t rice wine vinegar
1. Preheat oven to 350F
2. Heat a small saucepan on low heat and add the vegie oil and sesame oil.
3. Sautee ginger and garlic until fragrant and turn golden (this will tone down the spicyness of the ginger and
infuse it into the oil).
4. Assemble however many fish fillet you want per pouch (I had 3 fillet/ pouch, and 2 pouches). Make sure
the aluminum foil is big enough to fold into a pouch
5. Squeeze out extra water from the mushrooms and remove the stems, thinly slice the caps
6. Evenly distribute the sliced mushrooms and sauteed ginger/ garlic oil mixture into each fish pouches
7. Divide and spoon the marinade evenly per pouch
8. Wrapped the fish into pouches and oven baked (aka steam) the fish for 25 min.
9. When ready, unwrap the foil slowly (don't burnt yourself by the steam) and garnish the fish with scallions.