I just got back from the annual nerdalert ...erm..I mean...Society for Neuroscience conference in New Orleans. It was fun, but tiring...and I don't know the last time I ate so much greasy, yet delicious food. When I came back, I was craving something home-cooked and healthy. I've written many times about how I love fish fillets cooked in parchment paper (or aluminum foil). They're like yummy little fish presents which are easy to make and difficult to overcook, since they steam nicely in their own flavors. I've prepared these Swai fillets 1) with potatoes, bell pepper, and spices and 2) with a bunch of green veggies. I was intrigued by this salmon recipe, but of course I didn't have salmon, miso paste, mirin, or Asian mushrooms. Typical. However, I did have some sort of fish and mushrooms, so I made this instead.
- 4 Swai fillets, fresh or frozen
- 1 cup button mushrooms, sliced
- 1 medium yellow onion, diced
- 1 jalapeno, diced
- Sesame oil
- 2-3 tbsp chopped cilantro
- Juice of 1/2 a lemon
Preheat oven to 400 degrees F. Unwrap the frozen (or fresh if you have it) fish fillets and place them on a piece of parchment paper or aluminum foil. Season the fillets well with salt and pepper. Surround the fish with the sliced mushrooms, onions, and jalapenos. Drizzle a little sesame oil on top of the fish and veggies and wrap them up so that the package is completely sealed. Place in the oven for 25 minutes. While the fish cooks, make the rice. I cooked mine in a microwave rice cooker with water (chicken/vegetable broth works too). Assemble the plates. Place some rice on a plate and top with the fish and veggies. Garnish with cilantro and squeeze some lemon juice on top of the fish.
I definitely want to try this with different kinds of mushrooms, and it's looking like mirin should really be a part of my pantry staples. I've never tried it but it looks like it forms a nice glaze on things and gives them a sweet + acidic flavor.