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Coconut Ginger Sea Bass in Parchment with King Trumpet Mushrooms and Bok Choy

By December 4, 2020December 14th, 2020No Comments
CoconutGingerSeaBass 0029 2


CoconutGingerSeaBass 0029 2

Coconut Ginger Sea Bass in Parchment with King Trumpet Mushrooms and Bok Choy

Amanda Haas
When I write cookbooks, I tend to isolate myself, relying on my own instincts to develop the recipes before sharing them with friends and family for feedback. During this book’s creation, I opened myself up for feedback a little sooner, and what happened? Magic! Belle English, an amazing recipe developer and test cook, suggested the addition of coconut milk, and it sang! With the health benefits of ginger, garlic, mushrooms, bok choy, and coconut milk all in one place, this recipe will make you feel as great as it tastes. Also, serving the fish in its parchment is always a total showstopper. No one has to know it’s a piece of cake. 
5 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4 people


  • Four-4 oz sea bass fillets
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup toasted sesame oil
  • 1/4 cup tamari
  • 1/4 cup coconut milk
  • 1 tsp grated lime zest plus 2 tbsp fresh lime juice, plus lime wedges for serving
  • 1 tbsp grated fresh ginger
  • 2 tsp honey
  • 2 garlic cloves, minced or grated
  • 8 oz King Trumpet mushrooms, thinly sliced lengthwise
  • 2 heads baby bok choy, cut into 1/4 in slices on the bias
  • 3 green onions, thinly sliced, dark green parts reserved for garnish
  • Toasted sesame seeds for garnish (optional)


  • Preheat the oven to 400°F. Cut four pieces of parchment, each 18 inches long. 
  • Season the fish with a small pinch each of salt and pepper. In a medium mixing bowl, whisk together the sesame oil, tamari, coconut milk, lime zest and juice, ginger, honey, and garlic. Reserve 6 Tbsp of the marinade.
  • Add the fish to the remaining marinade and toss to coat. Cover and marinate at room temperature for 20 minutes.
  • Combine the mushrooms, bok choy, and green onion whites in a bowl. Season lightly with salt and pepper. Drizzle with the reserved marinade and toss to coat. 
  • Place a handful of the mushroom mixture in the center of a piece of parchment. Place a fish fillet on top, and add another handful of mushrooms. Bring the long sides of the paper together, and fold the top edges down together to create a 1 in [2.5 cm] seam, then continue to fold down tightly over the fish and vegetables. Twist the open ends of the parchment in opposite directions to prevent steam from escaping. Place the packet on a baking sheet. Repeat the process with the remaining ingredients and parchment. 
  • Bake until the packets are browned and have puffed up, about 15 minutes. 
  • Transfer each packet to a plate and let stand for 5 minutes. Using sharp scissors, cut an X into the center of each packet, and carefully pull back the parchment. Sprinkle with green onion greens and sesame seeds, if using. Serve immediately with lime wedges.


Reprinted from The Vibrant Life by Amanda Haas with permission by Chronicle Books, 2019
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