Method

• 1.
  Combine the mirin, sake, soy, honey and ginger in a bowl, then pour over the fish and marinate for 30 minutes.

• 2.
  Preheat a barbecue (with a lid) to high heat or an oven to 225°C. Drain the fish from the marinade, reserving 1/3 cup (80ml). For each parcel, place two 50cm squares of foil on top of each other, then place one 50cm square of baking paper on top of the foil. Fold up the ends of the foil over the paper to create a bowl. Place a piece of fish in the middle of each bowl, scatter with mushrooms and drizzle with 1 tbs reserved marinade. Bunch ends of the baking paper and foil together to create a parcel. Place on barbecue grill and close lid, or place in oven, and cook for 15 minutes or until cooked through.
• 3.
  Meanwhile, place edamame in a bowl, pour over enough boiling water to cover and set aside to soak for 5 minutes. Drain.
• 4.
  To serve, scatter fish with edamame, bean sprouts and coriander leaves.