2 portions sea bass
Salt and freshly ground black pepper
1 bunch scallions, cut into 3-inch pieces
1/2 pound shiitake mushrooms, stemmed and sliced
3 to 4-inch knob ginger, peeled and thinly sliced
6 large cloves garlic, peeled and thinly sliced
3 tablespoons brown sugar
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
Preheat oven to 375 degrees F.
Rip off 2 pieces of parchment to form packets each about 12-inches long. Season fish with salt and pepper. Place a piece of parchment in a shallow dish then in the center of the paper stack 1/2 of the scallions and mushrooms, layer with slices of ginger and garlic and top with fish. Combine the brown sugar, vinegar and tamari and pour 1/2 of the sauce over fish. Fold over the top of the parchment then roll the sides in to form a sealed pouch tie with cooking twine. Arrange the pouches on a baking sheet and roast in hot oven 12 to 14 minutes or until fish is a white color and slightly flaky.