Fish in Foil with variations

2 firm fish fillets or steaks (5-6 oz. each) or 1 larger fillet (10-12 oz.), cut in half (ahi or salmon)
1 c. cooked rice
2 c. chopped mustard greens or bok choy or kale or a combination of these or other sturdy greens
2 scallions, chopped
1 T. vegetable oil (olive, peanut, or avocado)
1 tsp. or a little more grated fresh ginger
1 or more garlic cloves
2 T. shoyu
2 tsp. dark sesame oil
chili paste (optional and to taste)

Adapted from “Asian Fish in a Packet” from Moosewood Restaurant Cooks at Home

Preheat oven to 400 degrees.

Take two 12 x 24 inch sheets of aluminum foil and fold each sheet of foil over to make a double-thick square. Brush a little oil in the center part of each square. Rinse the fish in lukewarm water, paper towel dry, and prepare all of the ingredients.

Spread half of the rice on the center of each foil square and then layer greens, fish, and scallions on top of the rice. In a small bowl, combine the oil, ginger, garlic, shoyu, sesame oil, and the chili paste if you want some heat.

Pour half of the sauce over each serving. Fold the foil into airtight packets. Bake for 20 minutes — or less — depending on the thickness of fish and how cooked you want it.

Remove from foil and place on plates or in bowls.

The photo above shows raw salmon before baking but I’ve just as often used ahi.  I’ve also used a variety of rice:  brown; white and brown combo; a blend of texmati, white, brown, wild, and red rices; and Seeds of Change brown rice and quinoa with garlic.

I prefer using bok choy since it a somewhat tender leafy green that requires a short cooking time.  But this recipe invites experimentation and allows you to use what you have on hand.

Although this recipe is the Asian version, Moosewood has other variations: Caribbean, French, and Greek. Recently, when my friend and her daughter were visiting, the daughter made a wonderful coconut and lemongrass sauce that you can find here.

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