Ginger-scented barramundi en papillote

Ginger-scented barramundi en papillote
  • 2 servings
  • 0:10 Preparation
  • 0:08 Cooking
  • 0:18 Total Time


Add all
  • 0.500

    onion, minced

  • 1 tsp.
    (5 mL)

    chopped ginger

  • 6

    shiitake mushrooms, minced

  • 2

    skinless barramundi fillets

  • Salt and pepper to taste

  • 1 tsp.
    (5 mL)

    rice vinegar

  • 1 tsp.
    (5 mL)

    lemon juice

  • 1 tsp.
    (5 mL)

    sesame oil

  • 1 Tbsp.
    (15 mL)

    white wine

  • 4

    sprigs of coriander


Trim the barammundi and slice into fillets.

Place the minced onions, ginger and mushrooms in the centre of a 16 in. (40 cm) sheet of foil wrap.

Cover with the barramundi fillets and season with salt and pepper. Pour over the rice vinegar, lemon juice, sesame oil and white wine. Add the fresh coriander. Seal en papillote by folding the foil in half lengthwise to close, then roll the edges together to seal the packet.

Bake in the oven at 375°F (190°C) for about 8 minutes.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007