Steamed black bean snapper parcels

Steamed black bean snapper parcels

Have You Eaten
Billy Law

Sometimes I do have those moments where I just can’t be bothered to muck around in the kitchen after a busy day, and this recipe usually comes to the rescue. A great way to cook fish is simply by wrapping it up in baking paper and then just popping it into the oven to let it do its thing. No fuss!


Quantity Ingredient
8 dried shiitake mushrooms
5 cm piece ginger, peeled and cut into thin strips
4 x 160g snapper fillets
150g chinese salted black bean paste, (see note)
1 large red chilli, finely chopped
2 tablespoons mirin
3 tablespoons shaoxing rice wine
125ml olive oil
2 garlic cloves, finely chopped
2 teaspoons sesame oil
3 tablespoons light soy sauce
2 spring onions, thinly sliced


  1. Soak the shiitake mushrooms in a bowl of hot water for 1 hour until softened, then drain. Remove and discard the mushroom stalks, then slice into thin strips.
  2. Preheat the oven to 170°C. Cut out four 30 cm circles from sheets of baking paper. Use good-quality baking paper so it won’t tear easily; if not use two circles for each parcel (you will then need to cut out another four circles).
  3. Divide the mushroom and ginger into 4 portions. Place one portion in the middle of each paper circle, then top with a fish fillet.
  4. Mix the black bean paste, chilli, mirin and rice wine together in a bowl. Spread 2 tablespoons of the mixture on top of each fillet. Fold the sides of the paper over the fish to meet in the middle, then pleat the paper to seal the fish in. Place the parcels on a baking tray and bake in the oven for 15 minutes.
  5. Meanwhile, heat the olive oil in a saucepan over medium heat and fry the garlic until golden brown and crispy. Remove from the heat and add the sesame oil and soy sauce.
  6. Place the fish in their paper parcels on serving plates. Drizzle a tablespoon of soy sauce dressing over the fish, then garnish with the fried garlic and spring onion.


  • Chinese salted black bean paste is available from Asian grocers. It is more concentrated than the black bean sauce that comes in a bottle.
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