Ingredients:

4 each chilean sea bass, 6 oz.
24 pieces red bell pepper, julienne
24 pieces green bell pepper, julienne
12 each shiitake mushroom, julienne
48 pieces ginger, julienne
36 pieces dried longan
48 pieces wolfberry
4 dashes white pepper
8 ounces origami sauce
2 teaspoons sesame oil

Method:

1. Place the sea bass in preassembled parchment paper boxes.

2. Place even amounts of the peppers, mushrooms, ginger, longans, wolfberries and white pepper directly on top of the sea bass in that order.

3. Pour two ounces of the origami sauce directly on top of the fish in each box, then drizzle the sesame oil around of the fish.

4. Put the top of the parchment box back on and microwave the sea bass on high for five minutes.