Food Network
Home> Recipes> Seafood>
Ginger-Garlic Fish in Parchment Recipe

Ginger-Garlic Fish in Parchment

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (66)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 66

Showing 21-30 of 66

Sort by:

Newest

  • on March 02, 2010

    Flag

    This was quite tasty....even my boyfriend who doesn't like fish enjoyed it. I made it with salmon instead of sea bass, but otherwise followed the recipe -- yummy! And the sauce was definitely the best part.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 25, 2010

    Flag

    Once my sons love it...it is good!!! IT IS GOOD... quick and easy to prepare, looks good and taste divine. Had leftovers and it is even better cold, you pick up all the flavors of the seasoning, the ginger and the garlic. WOW!! The sauce is to die for.
    Definitely a favorite.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 24, 2010

    Flag

    I delayed making this dish for so long because of some of the negative reviews; but it looked good, so I just had to give it a try. I decided to grate the ginger and garlic so they could better incorporate into the other ingredients. I also added some julienned zucchini with the scallions and mushrooms. The final product was so delicious, my husband said it tasted like something we would get in our favorite Chinese restaurant. I made enough sauce so I could add about 3 Tbs. to each packet, and that was plenty. Next time I make it, I'll add more zucchini and some shredded carrots or maybe even bok choy, so it will be more of a meal in itself. The sauce is delicious (I added a splash of toasted sesame oil. It really makes the dish. The cleanup is practically nothing, because the cooking is all done in the packet. Don't hesitate to try this.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 17, 2010

    Flag

    This was so good, and quick to make on a weeknight. Both my girls 2 & 5 absolutely loved it, and the parchment 'package' was quite the highlight for them as well!

    I added spinach & red/orange peppers to get some extra veggies in. The sauce is amazing on this!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 06, 2010

    Flag

    I will definitely make this again! I didn't see the show, but the video Food Network has on the web was very helpful. I liked the idea of using a shallow bowl to wrap the packages. I substituted ocean perch because that's what we had and I served it over rice. Even my picky teenage son commented on how tender the fish was. I minced the garlic and ginger after reading some of the other reviews and it was very tasty. I'm thinking I may add some shredded carrots next time. Thank you Rachel!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 26, 2010

    Flag

    My family (including two boys under five loved this dish. Scrumptious new take on fish, my whole family was amazed. Easily tweaked to fit anybody's tastes and an impressive presentation, will definitely be preparing again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 23, 2010

    Flag

    Even my husband who usually doesn't like fish loved it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 08, 2010

    Flag

    This is probably the tastiest way to prepare fish I've ever tried. I used salmon instead of bass as per my boyfriend's preferences, and had to omit the ginger because I found out that the ginger root I had been holding onto had gone bad. To top it all off, I had to keep the meal warm in the toaster oven for nearly 30 min after cooking because he was late for dinner. In spite of all these setbacks, the fish came out perfectly cooked and flavorful.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 07, 2010

    Flag

    The mushrooms and fish just absorbed all the wonderful ginger and garlic flavors. The fish just flaked apart and melted in my mouth! I made this with the Lemon-Chive Noodles and could not have asked for a more FLAVORFUL or LIGHT dinner menu! Absolutely a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 29, 2009

    Flag

    This recipe went over very well with our family of both fish lovers and likers. The ginger is NOT edible unless you're into super spicy slices of heaven. The fish cooked for 21 minutes (the filets were thick and was perfect. It was not done for us after 14. We'll 100% make this again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.