Dinner

Ginger-Soy Branzino en Papillote with Bok Choy & Enoki Mushrooms

Name: Ginger-Soy Branzino en Papillote with Bok Choy & Enoki Mushrooms
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 2 whole branzino (12–14 oz each), scaled & gutted; 4 cups baby bok choy, halved lengthwise; 2 cups enoki mushrooms, separated at base & trimmed; 3-inch piece fresh ginger, julienned; 4 scallions, white & light green parts separated, sliced thin; 3 tablespoons soy sauce; 2 tablespoons sake or dry white wine; 1 tablespoon rice vinegar; 1 tablespoon neutral oil; 2 tablespoons sesame oil; 1 tablespoon black sesame seeds; Fleur de sel, white pepper; Fresh cilantro sprigs for garnish

A whole branzino steamed en papillote in parchment with warming ginger slices, umami soy, and delicate enoki mushrooms, finished with a drizzle of charred scallion-sesame oil that perfumes the entire package. Opening the parchment releases a cloud of aromatic steam—pure Vietnamese elegance.

670cal 71gprotein 21gcarbs 31gfat 15min prep 18min cook 2serves

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