alex thomopoulos

San-J Gluten Free Tamari Ginger and Orange Trout En Papillote

SAN-J GLUTEN FREE Tamari, Ginger and Orange Trout en Papillote

I love challenging my readers to try different cooking techniques. “En Papillote” is a method of cooking where a protein and or vegetables along with a touch of liquid are wrapped like a parcel in parchment paper and baked in the oven. I love cooking this way because it is incredibly easy, it’s easy to individualize and cater to fussy eaters, clean up is next to nothing and it’s an extremely healthy way to cook.

I enjoy playing around with different flavors when I cook en papillote. Simple white wine, lemon, garlic and herbs is always a classic application, although if you know me you know I am all about the Asian flavors in my life. Ginger, soy, citrus, garlic, shallot and chili are always flavors that hit the spot for me. This recipe could not be easier and it’s pretty fool proof.

Your family and your guests will be so impressed as they cut open their parcels and are immediately hit with the aromatic steam from the fish. I love to serve this recipe with a big bowl of rice so everyone can sop up all the wonderful sauce that’s inside.


If you read my blog you know I am not one to shove product down people’s throat. I cherry pick brands that I truly love, use everyday and believe in. SAN-J products happen to be at the top of my list and I am so excited to be able to share some of these recipes I developed using their products. When I first went gluten-free 7 years ago I was shocked to learn that soy sauce was on the list of things I couldn’t eat as it is brewed with wheat. As an Italian girl my heart was already shattered as my beloved pasta was being taken away and as an Asian food fanatic no soy sauce meant that  my life was about over.  My best friend quickly became SAN-J Tamari because it was the perfect substitute to regular soy sauce.  It tasted just the same,  if not better. I would always carry packets of their tamari with me whenever I went out for sushi. As I continued my culinary career, I would often grab their pre-made sauces because they made my life so much easier. The bottled sauces taste incredibly fresh and the flavors are spot on.

I started using SAN-J products out of necessity, but when I realized all of the added benefits apart from “just being a gluten-free product” I urged others to make the switch from regular soy sauce to tamari.

The major difference between Tamari soy sauce and regular soy sauce is the proportion of ingredients between soybeans and wheat. San-J Tamari is made with 100% soybeans with no wheat, whereas regular soy sauce contains 40-60% wheat. While the sodium level of San-J Tamari and regular soy sauce is the same, the higher concentration of soybeans in San-J Tamari gives a richer, smoother, more complex taste than regular soy sauce. Tamari soy sauce can be used in the same way as regular soy sauce. Unlike regular soy sauce, Tamari flavor does not flash off under high temperature.

LB1A6388San-J products are not only gluten-free, vegan and kosher, but Non-GMO too.

San-J believes their customers deserve ingredient transparency and their first priority is serving their customers and providing the best ingredients possible. For over 200 years, they’ve been at the forefront of ingredient health. 

Many conventional brands of Asian sauces contain genetically modified soy and other ingredients. A brand like no other, San-J  brews premium Tamari Soy Sauce from only the highest quality, Non-GMO soy beans without any artificial preservatives, flavors and colors. 

SAN-JOrganic Gluten Free Reduced Sodium is the perfect ingredient in this recipe. It has an incredibly smooth flavor and is complimented well by the floral orange, spicy chili and bright ginger undertones. You can usually find SAN-J Reduced Sodium Tamari at any health food store, but if you can’t find it you can easily order it online! I use it in everything! 

if you want to check out some of their other products, CLICK HERE. 

To locate a store that carries their products, click here. Link-

OKAY! SO let’s get started.

The key to success here is to have all your veggies sliced super thin. This dish only cooks for a few minutes so you want your veggies to be able to cook through.


I like to slice all my veggies out, place them on a sheet tray so that way come dinner time most of my prep is all done and all it takes is just a bit of assembly.




This sauce is everything!!!!


Just fold it in half, twist at the ends to create a seal and bake in the oven for less than 10 minutes! You can use any fish you like, although if you are going to use a thicker fish like salmon add a few more minutes to your cook time:) LB1A6477

Print Recipe


(serves 4)
  • 4 (5-6 ounce) filets of wild trout (you can use any type of white fish you would like)
  • 2 tablespoons olive oil
  • 1 bell pepper, core removed and sliced thin
  • 1 shallot, peeled and thinly sliced
  • 2 carrots, cut into ribbons or thin strips
  • 2 bok choy, cut in half and then sliced into thin ribbons
  • 3 scallions, thinly sliced into ribbons


  • ¼ cup SAN-J Organic Gluten Free Reduced Sodium Tamari
  • ¼ cup orange juice
  • ½ teaspoon orange zest
  • 2 tablespooons agave
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 red Fresno chili, sliced thin (you can use any chili you can find!)
  • 1 clove of garlic, grated
  • Mix all ingredients in a bowl. Set aside.

    To serve: slice scallions vertically, sprinkle some sesame seeds on top and serve with about 4-6  cups steamed white rice 

  1. Preheat the oven to 425 degrees F.
  2. Lay out four 12 x 14″ pieces of parchment paper. Fold each piece in half to crease it then unfold it and lay it flat.  (note: DO NOT mistake parchment for wax paper)
  3. Spray each piece of parchment with non-stick spray. Evenly distribute the vegetables on one side of the parchment paper in a small pile. Pour one tablespoon of sauce on the top.
  4. Top each pile of veggies with a filet of fish. Pour 1-2 more tablespoons of the sauce on top of each filet.
  5. Fold the parchment horizontally across the top so that the most paper is on the sides. Twist the ends to make an airtight pouch.
  6. Spray a few more sprays of non-stick oil on top and bake in the oven for 8-10 minutes.
  7. Pull them of of the oven and serve immediately with rice.

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