Effortless Chinese Style Parchment Fish: A Healthy & Flavorful Baked Cod Recipe
Cooking for a family can be a delightful adventure, but sometimes it presents unique challenges. In my household, the primary hurdle revolves around seafood, specifically fish. While I don’t literally live with a flock of chickens, the metaphor aptly describes my husband and children’s apprehension when it comes to eating fish. My husband, for instance, never developed a taste for it in his youth, so fish simply wasn’t a staple on our dinner table as we built our family. I can relate; I wasn’t always a fish enthusiast either. This generational avoidance naturally extended to our children, making them equally reluctant to embrace the bounty of the sea.
This culinary dilemma often leaves me with a craving for fresh, flaky fish that goes unfulfilled by family meals. That’s why I’ve found a convenient solution in those frozen packs of individually wrapped fish fillets. They allow me the freedom to indulge in a healthy, delicious fish meal whenever the mood strikes, without having to prepare a separate, elaborate dish for everyone else. And, I do savor these moments of personal culinary enjoyment every once in a while, often experimenting with new flavors and cooking methods.
My latest culinary inspiration came from an exciting new addition to my cookbook collection: Steamy Kitchen’s Healthy Asian Favorites by the renowned Jaden Hair. I’ve always admired Jaden’s approach to creating vibrant, accessible Asian cuisine, and this cookbook is no exception. As I enthusiastically flipped through its beautifully photographed pages, my eyes landed on page 142, revealing a recipe that instantly captivated me: Chinese-style Parchment Fish. This recipe promised a burst of flavor with minimal fuss, a combination every home cook dreams of.
The concept of cooking “en Papillote,” or in parchment paper, wasn’t entirely new to me. I’ve previously experimented with this fantastic method when I prepared a memorable Curried Chicken, Peppers & Peas dish, which turned out exceptionally moist and flavorful. Baking in parchment is a truly ingenious technique that has gained significant popularity in modern kitchens, and for good reason. It’s an incredibly efficient way to cook, locking in all the delicious juices and aromas while dramatically cutting down on cleanup time. It’s a true win-win scenario, delivering amazing food with hardly any dishes to wash afterwards.
The Essence of Chinese-Style Cooking in a Simple Packet
Jaden Hair’s choice to call this dish “Chinese-style” is particularly insightful. She explains that traditional Chinese fish preparation often involves steaming the fish whole, presenting it head, tail, and all at the dining table. While undoubtedly impressive, this method can be quite a messy and labor-intensive affair. Jaden’s genius lies in adapting this classic French cooking technique – baking in parchment – to streamline the preparation process and simplify cleanup, all while retaining the authentic, vibrant flavors of Chinese cuisine. By encapsulating the fish and its aromatic seasonings in a sealed parchment packet, she creates a miniature steaming environment that yields perfectly cooked, intensely flavorful fish every time.
What truly elevates this dish are the delicious Chinese herbs and seasonings Jaden incorporates. I was delighted to find that I had all the necessary ingredients readily available in my pantry, from savory soy sauce and aromatic sesame oil to tangy rice vinegar and fresh ginger. This accessibility makes the recipe even more appealing, demonstrating that you don’t need exotic ingredients to create something truly special and “Steamy Kitchen” approved. It’s a testament to how simple, good quality ingredients can transform a humble fillet into an extraordinary meal.
My Personal Touch: Customizing Your Parchment Fish
While Jaden’s recipe is fantastic as written, I always enjoy adding a personal touch based on what I have on hand. For this Chinese Style Parchment Fish, my adjustments were minimal but impactful. I added some fresh chives from my overflowing herb garden – they were growing out of control, and their delicate oniony flavor seemed like the perfect complement. Unfortunately, I didn’t have a fresh chile on hand, so I opted to leave that out, making the dish slightly milder but no less flavorful. The beauty of this recipe is its flexibility; you can easily adjust it to your taste or what’s available. For the fish itself, Jaden suggests any firm white fish, and I had a beautiful cod fillet waiting in the freezer, which turned out to be an excellent choice.
The result was nothing short of spectacular. This fish was genuinely, truly flavorful, with every bite bursting with the harmonious blend of Asian spices and the natural sweetness of the cod. It disappeared from my plate far too quickly! In fact, my only regret was making just one small fillet. Next time, I’ll definitely be preparing two, or even more. It’s a definite keeper, a recipe I’ll return to again and again when I’m craving a healthy, hassle-free, and incredibly tasty fish dinner.
If you’re a fellow fish lover looking to expand your culinary repertoire, you might also want to explore other global seafood dishes. For instance, this Moqueca (Brazilian fish stew) from Little Ferraro Kitchen sounds absolutely divine and has already earned a spot on my “must-try” list! Experimenting with international flavors is a wonderful way to keep your cooking exciting and your palate delighted.
Step-by-Step Guide to Perfect Parchment Baked Fish
Let’s dive into the simple steps that bring this incredible Chinese Style Parchment Fish to life. The beauty of this method lies in its straightforwardness, making it accessible even for novice cooks. The key is in the preparation of your aromatics and the careful sealing of the parchment packet to ensure maximum flavor infusion. Start by preparing your fresh ingredients. When working with green onions, make sure to use only the white and light green parts, as these offer the most tender texture and concentrated flavor. Slice them in half lengthwise, then cut them in half again to create thin strips that will form a fragrant bed for your fish. Next, peel a generous piece of fresh ginger – about 4 inches is ideal – and julienne it into thin matchstick-like pieces. Don’t forget the fresh cilantro; roughly chop a small bunch, including some of the tender stalks, which carry a lot of flavor. If you’re adding fresh chives, chop them finely as well. Having all your ingredients prepped and ready (mise en place) will make the assembly quick and enjoyable.
Once your aromatics are prepared, it’s time to set up your parchment paper. You’ll need two sheets, each about 18 inches long. For optimal sealing and to create a robust packet, lay one sheet of parchment paper on a baking sheet, then criss-cross the second sheet directly on top of the first. This interlocking method provides extra protection against leaks and helps contain the steam more effectively, ensuring your fish cooks perfectly. This base is crucial for building your flavor packet.
Now, let’s create the aromatic foundation for your fish. In the very center where the parchment sheets intersect, lay down the prepared green onion strips. These will soften and release their mild, sweet onion flavor as the fish cooks. Evenly distribute about half of your julienned fresh ginger over the green onions. This combination of green onion and ginger will act as a fragrant “bed” for your fish, infusing it with layers of savory and slightly spicy notes right from the start. This careful layering ensures every part of the fish absorbs the delicious flavors.
With your aromatic bed ready, it’s time to prepare your star ingredient: the fish. Take your chosen white fish fillet (such as cod, snapper, or halibut) and season both sides generously with salt and freshly ground black pepper. This simple seasoning enhances the fish’s natural flavors and provides a crucial base layer of taste. Once seasoned, carefully place the fish fillet directly on top of the green onion and ginger bed you’ve created on the parchment paper. Ensure it’s centered to allow for easy packet formation.
To further layer the flavors, take about half of your fresh chopped cilantro and evenly sprinkle it over the top of the fish. Cilantro’s bright, herbaceous notes are a perfect match for Asian-inspired dishes and will permeate the fish as it steams. This initial layer of cilantro adds a fresh aroma and a subtle hint of its distinctive taste, which will be beautifully complemented by fresh cilantro added at the end.
Now comes the art of creating your parchment packet, which is essential for trapping all the steam and flavors. Carefully bring the edges of the parchment paper together over the fish. Begin to fold and crimp the edges tightly, starting from one side and working your way around. The goal is to create a secure, airtight seal that resembles a tightly wrapped package or a crescent moon shape. This seal is critical; it transforms your parchment into a mini oven, where the fish gently steams in its own juices and the added liquids, resulting in an incredibly moist and flavorful outcome. Don’t rush this step, as a good seal ensures all that “goodness” stays inside.
Once your packet is mostly sealed, you need to add the final liquid component. Carefully reopen a small section at the top of your crimped packet – just enough to pour in the rice cooking wine. The wine adds depth and a subtle sweetness that complements the Asian seasonings beautifully. After pouring in the wine, immediately re-crimp the opening tightly to secure it. If you’re concerned about the seal, a small staple can provide extra reassurance, though a good crimp is usually sufficient. Place your sealed packet back on the baking sheet, ready for the oven.
Bake your parchment packet in a preheated 450°F oven for 12-15 minutes. The exact cooking time will depend on the thickness of your fish fillet. You’ll know it’s done when the fish flakes easily with a fork and the parchment paper itself has browned and puffed up, indicating that the steam has been hard at work inside. If you’re cooking multiple packets, add an extra minute of cooking time for each additional packet to ensure even cooking. When it emerges from the oven, the browned parchment will have a wonderful rustic appearance, hinting at the deliciousness within. Exercise caution when opening the packet, as a burst of fragrant steam will be released. Discard the cooked cilantro on top of the fish – its job of infusing flavor is done. Replace it with the remaining fresh cilantro and your chopped chives. Finally, drizzle the combined soy sauce, rice vinegar, sugar, and sesame oil mixture over the fish to create a savory, tangy sauce. Serve immediately and enjoy this healthy, flavorful, and incredibly easy Chinese Style Parchment Fish!
Chinese Style Parchment Fish
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Ingredients
- 1 green onion halved, white part only, slice lengthwise
- 1 4- inch piece fresh ginger peeled and julienned
- 1 teaspoon of fresh chopped chives
- 1 10- ounce skinless cod fillet
- Salt and freshly ground black pepper
- 1 small bunch cilantro
- 1 tablespoon rice cooking wine
- 2 teaspoons low sodium soy sauce
- ¼ teaspoon rice vinegar
- Pinch of sugar
- ¼ teaspoon sesame oil
- 2 sheets parchment paper 18-inches long
Instructions
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Preheat oven to 450 F.
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Position parchment paper on baking sheet in the shape of a cross, one on top of the other. In the center, make a bed for the fish with the green onion and half of the ginger. Season the fish with salt and pepper on both sides and lay it on top of the herb bed.
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Top the fish with half the cilantro, fold and crimp the parchment into a packet. So that the wine doesn’t pour out, carefully reopen the top of the packet, pour in the wine and recrimp tightly. Staple if you wish.
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Bake 12-15 minutes, until fish is cooked through and flakes easily with a fork. If you are cooking more than one packet, add one minute to the cooking time for each additional packet. Just before serving, carefully open the packet and discard cilantro on top.
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Top the fish with fresh dill, remaining cilantro and ginger. Combine soy sauce, vinegar, sugar and sesame oil and pour over fish. Serve immediately.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.