Photography by Angie Norwood Browne
Asian Cod En Papillote
4 (4 ounce) portions of Ling Cod
4 cups assorted Asian greens, such as Bok Choy, Choy Sum, or Mustard Greens
1 bunch Bunashimeji mushrooms, separated
1 bunch Golden Enoki mushrooms, separated
¼ cup sake, divided
¼ cup mirin, divided
Preheat oven to 450°F. Cut 4 pieces of parchment paper, each about 18 inches wide. Fold each piece in half crosswise. On one side of each parchment piece place one portion of cod. Add 1 cup of greens to each portion, nestling the greens around each piece of fish. Divide mushrooms evenly among each parchment and drizzle each one with 1 tablespoon of sake and 1 tablespoon of mirin. Season everything with salt and pepper.
Fold the parchment over the fish. Seal the opening by creating small folds along the open edge, starting at one corner and finishing at the opposite corner. Tuck the final crease under the pouch to hold in place. Bake pouches on a rimmed baking sheet for 10 minutes. Cut the parchment pouches open being careful not to burn yourself on the escaping steam.
Recipe and food styling by Theresa Gilliam.