Monday, November 22, 2010

Asian Fish and Veggie Packets

I tried this tonight.  Never made a packet meal before.  This is my first time and my six year old says it smells and taste like restaurant food....

Got this from cookingclub


For the sauce
2 tablespoons stir-fry sauce
1 teaspoon dark sesame oil
2 teaspoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon minced fresh ginger
1/2 teaspoon minced garlic
1/4 teaspoon Asian chili-garlic sauce

3 cups sliced napa cabbage
1/2 cup julienned or coarsely shredded carrot
8 oz firm white-fleshed fish fillets, such as striped bass, halibut, grouper; red snapper or tiliapia ( I used this ), cut into 2 pieces
1 tablespoon sliced green onion; white part only


1. Heat oven to 400 degrees. Fold 2 (12x15 inch) pieces parchment paper or foil sprayed with cooking spray in half to make 71/2x 12 inch rectangles.  Round off corners to make half-moon shape.

2. Combine all sauce ingredients insmall bowl.  Toss cabbage, carrot and 2 teaspoons of the sauce in medium bowl.

3. If fish is thicker than 1 inch, place in cutting board.  Butterfly fish to open like a book.  Otherwise, use fillets as is.

4. Open parchment paper.  Place half of the cabbage mixture on one side of fold; top with piece of fish.  Spread with half of the remaining sauce; sprinkle with half of the green onion.  Fold other half of paper over ingredients; fold edges to seal.  Place on baking sheet.  Repeat with remaining ingredients and parchment.

5. Bake 15 to 17 minutes or until packets are puffed and fish just begins to flake.

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