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Friday, May 10

Asian fish in a packet

Fish fillets or steaks, rinsed
12 ounces
Rice, cooked
1 cup
Bok Choy, coarsely chopped
2 cups
Green onions, chopped
2
Vegetable oil
1 tablespoon +
Ginger, grated
1 teaspoon
Garlic, pressed or minced
2 cloves
Soy sauce
2 tablespoons
Sesame oil, dark
2 teaspoons
Chili oil

  1. Preheat the oven to 450°F. 
  2. Take two 12- x 24-inch sheets of foil, and fold each in half to create 12-inch, double-thick squares. 
  3. Brush a little oil in the center of each foil square. 
  4. Spread half of the rice on the center of each foil square, and then layer the greens, fish, and green onions on top of the rice. 
  5. In a small bowl, combine the oils, ginger, garlic, and soy sauce; pour half over each serving. 
  6. Fold the fold into airtight packets. 
  7. Bake for about 20 minutes, depending on the thickness of your fish. 
  8. Carefully avoiding the escaping steam, open a packet to ensure the fish is done.
Tip: Water chestnuts, julienned daikon or turnips, or slices of fresh shiitake placed on the greens beneath the fish are tasty additions.

Recipe from Moosehead Restaurant Cooks At Home.

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