Soy/Dashi-Braised Chicken Wings

Ginger-Garlic Fish in Parchment

Recipe adapted from Rachel Ray's Ginger-Garlic Fish in Parchment
serves 4
Ingredients
Parchment paper
4 (6 to 7-ounce) portions sea bass

• Salt and freshly ground black pepper
• 1 bunch scallions, cut into 3-inch pieces on an angle
• 1/2 pound shiitake mushrooms, stemmed and sliced
• 3 to 4-inch knob ginger, peeled and thinly sliced
• 4 large cloves garlic, peeled and thinly sliced
• 3 tablespoons honey
• 2 tablespoons rice wine vinegar
• 3 tablespoons tamari sauce
• 1/2 tablespoon sesame oil

Directions

Preheat oven to 375 degrees F. Rip off 4 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/4 of the scallions and shiitakes, layer with slices of ginger and garlic and top with fish. Combine the honey, vinegar and tamari and pour 1/4 of the sauce over fish. 

Fold over the top of the parchment then roll the sides in to form a sealed pouch. Repeat with remaining parchment and ingredients. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes.