This is a quick and easy way to put together a complete and healthy meal in about 30 minutes, most of which is taken care of in the oven! I’ve adapted this from a recipe that I got from my sister-in-law for Asian Fish in a Packet. Where she got that, I have no idea (maybe the NYTimes) but I’ve, of course, taken my usual liberties with it here!
This is basically a less fancy, aluminum foil version of fish en papillote, so this can also be done in the fancy French-style packet if you prefer, using parchment paper. Folding the paper packets is far less daunting than you might think (it’s actually super easy!), and you can find instructions here.
Salmon, Bok Choy and Shiitake Packets
2 6 oz. salmon fillets
¼ onion, sliced
2-3 cups chopped bok choy
6-8 shiitake mushrooms, stemmed and sliced
1 c. bean sprouts
1 tbsp. vegetable oil
1 clove garlic, minced
1 tbsp. mirin rice wine
2 tbsp. soy sauce or tamari
1 tsp. grated ginger
1 tsp. fish sauce
2 tsp. sesame oil
½ tsp. five spice powder
dash of chili powder or crushed red pepper
1) Preheat oven to 450°.
2) Take two 12 x 24 inch sheets of aluminum foil and fold each in half, making a double thick square. Lightly oil the center of each.
3) Rinse fish. In large bowl, toss veggies together.
4) In small bowl, combine sauce ingredients.
5) Place a large layer of vegetables in the center of each foil square. (It will look like a lot of vegetables, but they will shrink as they steam, so don’t worry that it will be too much.) Add fish on top of veggies.
6) Pour half of sauce onto each serving and fold foil into air tight packets.
7) Bake for 20 minutes. (You can place the packets on a baking sheet to absorb spills if you want.)
8) Be careful to avoid steam when opening packets. Serve alongside some sort of carb, such as quinoa, rice, etc..
There are all sorts of variations for this. Most firm fish can be substituted for the salmon. I’ve also made this with the starch inside the packet, but since I didn’t have any cooked starch already on hand, I made some fresh quinoa to eat with it. (This is a good use for leftover rice, etc.) Pretty much any combination of veggies will also do here, such as:
– water chestnuts
– bamboo shoots
– Chinese broccoli
– Swiss chard, dino kale or mustard greens
– Daikon radish
All recipes and photos copyright of Foie Gras and Funnel Cakes unless otherwise noted.