French Butter White Wine Parchment Baked Sea Bass (Easy Rice Cooker Version)

Dish Features: Utilizing the French 'En Papillote' concept, fresh fish and mushrooms are wrapped in parchment paper and steamed using a rice cooker. The moment you open the paper, the aroma of white wine and butter is instantly released, making the meat incredibly tender and the juices the essence of the dish. Ingredients: 1 Sea Bass Fillet (or Tilapia Fillet) Assorted Mushrooms (e.g., King Oyster, White Enoki, Sliced Button Mushrooms) - appropriate amount 2 cloves Garlic, sliced; 3-4 Cherry Tomatoes, halved Seasonings: 1 tbsp White Wine, 1 small piece Unsalted Butter (approx. 10g), Salt & Black Pepper to taste, a pinch of Dried Italian Herbs Instructions: Cut a large piece of parchment paper. In the center of the paper, lay down the assorted mushrooms and garlic slices, then place the patted-dry sea bass fillet on top. Arrange the cherry tomatoes on the fish, sprinkle evenly with salt, black pepper, and Italian herbs, drizzle with white wine, and finally place a small piece of unsalted butter. Fold and seal the edges of the parchment paper tightly, like wrapping a gift or candy, ensuring no steam escapes. Place the parchment packet inside the inner pot of the rice cooker (do not add water inside the paper). Add 1 cup of water to the outer pot and press the start button. Once the rice cooker finishes, let it steam for 5 minutes. Serve the entire packet directly to the table, allowing diners to open the paper themselves for a full ceremonial experience.