Parchment-Wrapped Sea Bass Fillets with Vegetables

Ingredients

• onion (sliced; for the parchment packet)
• olive oil (a little)
• chicken stock concentrate (a little; audio recognition identified it as “腺基金,” interpreted according to context)
• two-color mushrooms (trim the stems, then tear apart by hand; the mushroom varieties were not specified)
• salt (a little, for seasoning)
• black pepper (optional, a little)
• sea bass fillets (fish fillets; thaw frozen fillets before use)
• garlic (sliced; the post explains that the video misspoke and actually referred to garlic slices)
• scallions (cut into sections)
• rice wine (a little, to remove the fishy odor)
• white pepper (a little)
• salt (a little, to season the fish fillets)
• water (add to the bottom of the pot; the water level should not rise above the openings at the top of the packets; add more water if needed)

Steps

1. 1

   Slice the onion and place it on a sheet of parchment paper. Drizzle with a little olive oil and add a little chicken stock concentrate.

2. 2

   Wrap the onion in the parchment paper and twist both ends closed. Do not wrap it too tightly; it is fine to leave an opening at the top. Set aside.

3. 3

   Trim the bottoms from the mushrooms, then tear the remaining portions apart by hand.

4. 4

   Place the mushrooms on another sheet of parchment paper and season with salt. You may also add a little black pepper.

5. 5

   Wrap the mushrooms in the parchment paper.

6. 6

   Score the sea bass fillets with several shallow cuts to help them absorb the seasoning.

7. 7

   Slice the garlic and cut the scallions into sections, then place them on the fillets.

8. 8

   Wrap the fillets in parchment paper, then add a little rice wine to remove the fishy odor. Season with white pepper and salt.

9. 9

   Place the three packets in the pot.

10. 10

    Add water to the bottom of the pot. The water level should not rise above the openings at the top of the packets.

11. 11

    Cover the pot and steam over medium heat; the source did not provide a steaming time.

12. 12

    Check the water level during steaming and add more water if necessary.

13. 13

    Once steamed, the dish can be served directly in the pot, using the parchment packets as tableware.

Notes

The source did not provide exact quantities for the ingredients, nor did it specify the steaming time or how to determine when the fillets are done; adjust according to the ingredient amounts and actual conditions. The post states that the video mistakenly called ginger slices garlic slices; this recipe follows the post's clarification and uses garlic slices.

Nutrition per serving

• main dish
• single serving
• steamed
• parchment-wrapped
• easy
• gluten-free