Steamed Fish With Cabbage, Mushrooms And Chinese Black Beans - cooking recipe

Ingredients

1/2 head napa cabbage, cored and chopped
2 (6 ounce) flatfish fish fillets, such as halibut
4 ounces shiitake mushrooms, cut into quarters
1/4 cup olive oil
2 tablespoons shallots, chopped
2 garlic cloves, minced
2 tablespoons ginger, finely grated
1 ounce chinese salted fermented black beans, rinsed
green onion, minced, for garnish
fresh cilantro stem (to garnish)

Preparation

Preheat oven to 400\u00b0F.
Spread a sheet of parchment paper on a flat working surface and brush the edges with oil. On one half of the sheet, place a portion of the cabbage in the center, place a fillet on top of the cabbage, and arrange the mushrooms around; fold the remaining half of the parchment over the fish, and secure by folding in the edges. Repeat with the other sheet of parchment.
Place the parchment packages on a baking sheet and bake just until the fish is cooked, 8 to 10 minutes. Remove from the oven and transfer to a plate.
In a saute pan or skillet, heat the olive oil and saute the shallots, garlic, ginger, and black beans for about 3 minutes.
Serve. Remove the fish from their parchment, transfer to dinner plates, and drizzle the sauteed mixture over. Garnish with green onions and cilantro.