Ginger-Garlic Fish in Parchment

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Help! Could someone please answer these questions for me?

(Since this is just questions, and I see no other way to ask it, I've rated the recipe the same as the average, so as not to unfairly skew the rating.

Two things aren't covered in this recipe or the video. Most importantly, I'd like to know how this is actually served. Do you eat the fish right out of the torn-open paper, or do you tear open the paper and empty the contents onto the plate, and throw the paper away, before eating? I'd like to know the proper way before serving to guests.

Second, can this be prepared hours ahead of time, without any problems, like the paper getting soaked? If not, this recipe would be fairly labor-intensive for trying to entertain guests at the same time.

Someone please respond here, or email me privately to: Larry at ChicagoLarry dot com.

Many thanks.

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In my opinion this was a really bad dish! I usually love all of RR recipes but this just didn't do it for me. It was almost too gingery for me and I adore ginger, the sauce was watery, and I really couldn't taste the mushrooms.

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Easy to make. Tastes like a hearty rice and protein dish that you would order at an Asian restaurant! I wanted to start eating less carbohydrates for dinner, and decided to attempt this recipe first! I didn't want for anything! Possibly the best dish I've tried. I used Mahi, and just regular soy sauce. Delish and easy, I'm in love!

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I have made this recipe many times. I don't use the ginger as its not something that I usually cook with. Since I can't get sea bass at the store I shop (told you can't buy it anymore, I use salmon. This is a recipe that I rave about and will make many more times. Wish I could give it more stars. Definitely desires a 10!!!

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This recipe was surprisingly tasty. I also used soy because I couldn't specifically find tamari so it was probably a little runny but it turned out quite lovely. We used mahi-mahi instead of cod and the flavors of the sauce were just soaked into the fish...very nice sweet and tangy flavor. We were all surprised at how good this was and my son even went back for more and he's not usually a fish fan. Easier than it sounds!!!

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Great recipe!! low calories and easy to make. Just make sure you grate the ginger and the garlic. I used regular soy sauce instead of tamari and tilapia instead of cod, it worked just fine.

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Change the fish, mushrooms, whatever you like and you cannot fail. I doubled the sauce because we like "souped up" rice. This will go into my favorite recipe file!

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This recipe was nice and easy! The sauce was great, and the fish (we used haddock came out perfectly moist and delicious! I did not use the ginger, as we don't like it. Important to note is that the garlic does not have enough time to cook the way it is in this recipe, so it is still almost raw and hot if you bite into it. Next time I would either roast some garlic ahead of time, or not use it at all.

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I made this tonight, but used a mahi mahi; it just so happened they did not have sea bass at the grocery store when i went, however, I can imagine how wonderful that would be. I cut the recipe in half since I was only using two pieces of fish and used regular soy sauce since I didnt have the dark soy on hand. It was WONDERFUL and the bf loved it as well. He said it was like opening a present at the dinner table! fish-mas! (christmas. I served this with lemon-chive brown rice. Yummy and healthy altogether!

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Thank you Rachel for another delicious recipe. I made this with chilean sea bass and the cooking liquid complimented the fish superbly. I highly recommend this recipe.