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Fish, East Asian

Japanese style sea bass en papillote with rice

Japanese style sea bass en papillote is a fish dish cooked with mushrooms, ginger, and sake, served with rice, for 4 people. It takes 40 minutes, counts as easy, and costs €4.60 per person. The key is sealing the parchment well to trap the steam, then pouring the ponzu over the hot fish right before serving.

Tonight, I'm taking you to Kyoto with a sea bass en papillote infused with sake, which you drizzle with ponzu right at the table.

Japanese style sea bass en papillote with rice
Total time
40 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
470 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Summer

Sea bass cooked in parchment stays moist and soaks up the scent of sake, ginger, and mushrooms as they steam together. The ponzu, added just before serving, brings a tangy, salty note that wakes everything up without cooking, keeping that bright freshness typical of Japanese cooking.

It's a great choice for a weeknight dinner that feels a bit different, without requiring any special skill. It suits people who enjoy fish and Asian flavors, less so kids used to milder tastes. You can also serve it to guests, opening the parchment packets at the table always makes an impression.

The ingredients

4 people

Fish counter

  • Sea bass fillets 4

Fruits and vegetables

  • Shiitake or button mushrooms 250 g
  • Scallions 4
  • Fresh ginger 20 g
  • Lemon 1

Pantry

  • Sake 4 tbsp
  • Ponzu sauce 4 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Fish, Lactose, Soy, Gluten

The step by step recipe

  1. Preheat the oven to 200°C, slice the mushrooms, cut the scallions into pieces and the ginger into thin matchsticks.

    Save the green part of the scallions for the end, it will garnish the plate while staying fresh.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    Rinse it under cold water before cooking, it will turn out shinier and less sticky.

  3. Place each fillet on a large sheet of parchment paper, surround it with mushrooms, ginger and scallions, season with salt and pepper, drizzle with a spoonful of sake and add a knob of butter.

    Fold the paper into a sealed pouch, pinching the edges tightly, the steam needs to stay trapped inside.

  4. Bake the parcels on a baking sheet and let them cook. 15 min

    Place them on a preheated baking sheet, they puff up faster and the fish cooks evenly.

  5. Open the parcels at the table, drizzle with ponzu, add a splash of lemon and serve with the rice.

    Open by pulling the paper outward, the steam can burn your fingers if you lean over it.

Our tips to get it right

  • Pick sea bass fillets that smell clean and fresh, the short cooking time in parchment won't hide anything.
  • Cut the parchment paper large enough to fold the edges easily, a poorly sealed packet lets steam escape and dries out the fish.
  • Assemble the parcels ahead of time and keep them chilled, so you only need to slide them into the oven when it's time to eat.

The variations

  • Swap the sea bass for cod or salmon, this parchment method works well with most white or oily fish.
  • For a fish free version, use firm tofu cut into thick slices, it soaks up the sake and ginger nicely.
  • To save time, assemble the parcels the night before and bake them as soon as you get home, the rice cooks while they're in the oven.

What to serve it with

  • Steamed or seasoned rice
  • Japanese cucumber salad
  • Hot green tea

Storage

Sea bass en papillote keeps for 1 day in the fridge in a sealed container, its texture declines quickly after that. It doesn't freeze well once cooked. Reheat it gently in the oven or steamer to avoid drying out the fish.

Questions about this dish

Can I use something other than sake?

Yes, a bit of dry white wine or mirin works too, the flavor will be slightly less authentic but still fragrant. Avoid wines that are too acidic, they can overpower the fish.

Can I prepare the parcels ahead of time?

Yes, you can assemble them a few hours ahead and keep them in the fridge. Take them out a bit before baking so the fish isn't too cold when it goes in the oven.

Which mushrooms should I use?

Shiitake mushrooms give a stronger, more traditional Japanese flavor, while button mushrooms taste milder. Both work well in this recipe.

Is this dish good for kids?

Not really, the ginger and ponzu bring fairly bold flavors for young palates. You can tone it down by using less ginger and serving the ponzu on the side.

How long does it take to make a Japanese style sea bass en papillote with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Japanese style sea bass en papillote with rice?

About 470 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Japanese style sea bass en papillote with rice cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, soy, gluten. Always check the labels of the products you buy.

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