Asian Fish In A Packet Recipe
Ingredients
| 2 firm fish fillets or steaks (5-6 ounces each), or 1 larger fillet (10-12 ounces), cut in half | ||
| Cooked rice | 1 Cup (16 tbs) | |
| 2 cups coarsely chopped mustard greens or bok choy | ||
| Scallions | 2 , chopped | |
| Vegetable oil | 1 Tablespoon | |
| 1 teaspoon grated fresh ginger root | ||
| Garlic | 1 Clove (5gm), pressed | |
| Soy sauce | 2 Tablespoon | |
| 2 teaspoons dark sesame oil | ||
Directions
Preheat the oven to 450°.
Take two 12x24-inch sheets of aluminum foil, and fold each sheet of foil over to make a double-thick square.
Brush a little oil the center part of each square.
Rinse the fish and prepare all of the ingredients.
Spread half of the rice on the center of each foil square and then layer the greens, fish, and scallions on top of the rice.
In a small bowl, combine the vegetable oil, grated ginger, garlic, soy sauce, sesame oil, and a few drops of the optional chili oil.
Pour half of the sauce over each serving.
Fold the foil into airtight packets.
Bake for 20 minutes.
Carefully avoiding the steam that will be released, open a packet and check that the fish is cooked.
To serve, carefully open the foil and transfer the contents to plates or bowls.
Take two 12x24-inch sheets of aluminum foil, and fold each sheet of foil over to make a double-thick square.
Brush a little oil the center part of each square.
Rinse the fish and prepare all of the ingredients.
Spread half of the rice on the center of each foil square and then layer the greens, fish, and scallions on top of the rice.
In a small bowl, combine the vegetable oil, grated ginger, garlic, soy sauce, sesame oil, and a few drops of the optional chili oil.
Pour half of the sauce over each serving.
Fold the foil into airtight packets.
Bake for 20 minutes.
Carefully avoiding the steam that will be released, open a packet and check that the fish is cooked.
To serve, carefully open the foil and transfer the contents to plates or bowls.
Chef
