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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. 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. | 3. 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. | 4. In a saute pan or skillet, heat the olive oil and saute the shallots, garlic, ginger, and black beans for about 3 minutes. | 5. Serve. Remove the fish from their parchment, transfer to dinner plates, and drizzle the sauteed mixture over. Garnish with green onions and cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
napa cabbage	1/2		cored chopped	6.54	1.2154	0.5995	0.0927
flatfish fish fillet	2			-	-	-	-
shiitake mushroom	4	ounces	cut	38.5553	7.6997	2.5401	0.5557
olive oil	1/4	cup		477.36	0.0	0.0	54.0
shallot	2	tablespoons	chopped	14.4	3.36	0.5	0.02
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	2	tablespoons	grated	34.84	7.4485	0.9339	0.441
black bean	1	ounce	salted fermented rinsed	96.6718	17.6787	6.1235	0.4026
green onion			minced	-	-	-	-
cilantro stem				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.