Sea bass en papillote with ginger, soy and Shaoxing wine

Lifestyle Recipes Everyday Sea bass en papillote with ginger, soy and Shaoxing wine Enclosed in a paper parcel, fish fillets bake with julienned vegetables and Asian-inspired aromatics Save Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  Published 17 July 2026 1:22pm BST Save Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source This Asian-inspired recipe showcases ginger root, cut into matchsticks and tossed with vegetables Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Show biography Diana Henry shares recipes for everything from speedy family dinners to special menus that friends will remember for months. Her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Click here to sign up to receive Diana's Recipes Newsletter – featuring a weekly meal planner – every Saturday.  Published 17 July 2026 1:22pm BST This has so few ingredients and is very restrained, but it tastes absolutely wonderful. It’s simple to make, too. Overview Prep time 15 mins Cook time 30 mins Serves 2 Ingredients For the sea bass 1 tbsp groundnut oil, plus extra for greasing 10g unsalted butter, plus extra for greasing 60g carrots, julienned 85g leeks, julienned 2cm piece fresh root ginger, peeled and cut into matchsticks 1 garlic clove, grated to a purée 150g shiitake mushrooms, cleaned and sliced 2 x 120g sea bass fillets For the sauce 2½ tbsp toasted sesame oil 2cm piece fresh root ginger, peeled and cut into matchsticks 2½ tbsp Shaoxing wine or dry sherry 2 tsp soy sauce ½ tsp soft light-brown sugar or caster sugar Method Step Cut out 4 squares of greaseproof paper, each 36 x 40cm. Set them on top of each other in pairs to make 2 double-layered squares. Brush the middle of each top layer with some oil or melted butter.  Step Heat ½ tbsp of the groundnut oil and 5g of the butter together in a small frying pan and sauté 60g julienned carrots until they’re softening.  Step Add 85g julienned leeks, 2cm piece of fresh ginger (peeled and cut into matchsticks), 1 grated garlic clove and some seasoning. Cook until everything is quite soft then transfer to a bowl.  Step Heat the remaining ½ tbsp of groundnut oil and remaining 5g of butter and quickly sauté 150g sliced shiitake mushrooms until well coloured. Mushrooms throw out a lot of liquid – cook over a high heat to make this evaporate or the dish will be watery. Season. Step For the sauce, heat 2½ tbsp toasted sesame oil in a small saucepan and add a 2cm piece of fresh ginger (peeled and cut into matchsticks).  Step Cook gently for 2 minutes, then add 2½ tbsp Shaoxing wine or dry sherry, 2 tsp soy sauce, ½ tsp soft light-brown sugar or caster sugar and stir together. Step Heat the oven to 190C/180C fan/gas mark 5. Step Divide the vegetables between the double-layered paper squares. Place 2 x 120g sea bass fillets on top and season.  Step Pull up the long sides of each parcel, divide the sauce between them, then bring the edges together and fold them over to seal and make a tent. Seal each end by folding and tucking the paper securely underneath, trying not to let the liquid run out.  Step Transfer the parcels to a baking sheet with a lip and bake for 12 minutes. Carefully open the parcels to check the fish is cooked, then reseal. Lift the parcels on to plates and open them at the table. Advertisement More Stories