Wrapped Halibut with Garlic Sauce

Steps

1. 1
   Prepare a sheet of tin foil paper. Clean the shimeji mushrooms using a brush or cheesecloth rather than water, and prepare all ingredients.
2. 2
   Place the halibut fillet in the center of the tin foil sheet and season with 1/4 teaspoon of salt.
3. 3
   Arrange the cleaned shimeji mushrooms, cherry tomatoes, and broccoli florets around the halibut.
4. 4
   Drizzle 3 tablespoons of olive oil and 1 teaspoon of garlic paste over the ingredients. Sprinkle with 8 grams of karasumi and season with salt and black pepper to taste.
5. 5
   Add 2 ice cubes to provide moisture during cooking.
6. 6
   Carefully fold and seal all edges of the tin foil paper, ensuring the top is completely sealed to maintain internal pressure. Pierce a small hole at the top to maintain stable steam pressure inside.
7. 7
   Place the sealed foil packet in a preheated frying pan or skillet over medium heat. The foil will gradually inflate as it cooks.
8. 8
   Cook until the halibut is cooked through, adjusting time based on fillet thickness. Carefully open the foil packet, being mindful of the hot escaping steam.
9. 9
   Plate the dish and serve. Optionally, dip bread into the flavorful cooking liquid.