Asian Baked Grouper in Parchment

I have been always wanted to cook parchment dish ever since I ate the most delicious Cod Parchment from Halia. I had it twice and both times were amazing. It fits perfectly to my Asian taste and Parchment is an Ang Moh thing, so, it's fusion cooking isnt it?

I managed to got hold of a very fresh grouper from the market today and EY suggested we should have fish tonight. I was in an indecisive mood whether should I cook or not after USS...but, since it's a recipe I've always wanted to try, and it's really oil-less and fuss-free, I decided to just make it!



Preparation time:
10mins

Ingredient:

a. 2 Grouper filler; make sure to use firm meat fish as they will not break apart in the cooking
b. 2 knop Ginger; smash and dice
c. 5 Garlic; slice
d. 2 Stalk of Kai Lan
e. 1 Huge Tomato; cut into 8 slices
f. 2 tablespoon of soy sauce;
g. 1 teaspoon of sherry
h. 1 teaspoon of sesame oil

Direction:

a. Cut ginger, garlic, tomato and kai lan and put aside
b. Prepare the parchment and put the fish and the rest of ingredient in
c. I could not fold the paper as the ingredient were to much so I tie it using a string
d. Cook it in oven, 230degree, for 15mins

We were so happy with the result. It was a tad bit salty and so, the next time we will need to adjust the soy sauce.