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“Asian” fish/chicken/steak packets

We love this recipe because it is a nice, simple, healthy, and great tasting dinner for any night!  The recipe works exactly the same whether you use a white fish filet (Tilapia, Cod, Haddock) or a thin sliced chicken breast.

There are many different ways to adjust this recipe, but the basic principle is the same… put cooked rice on the bottom, some vegetables in the middle, and your protein on top.  The topping is where you can have a lot of fun.  I personally love this sauce, but Rob has found a few pre-prepared sauces that he will substitute. He loves Teriyaki variants, which I just don’t.  But, that’s the great thing about this for dinner, I can have my sauce in my packet, he can have his sauce in his packet, and in the end… dinner is great!

Asian Fish/Chicken/Steak packets

2 Firm fish fillets, chicken cutlets, or steaks (5 to 6 oz each) e.g., tuna

1 Cup cooked rice

2 Cups coarsely chopped spinach or other easily cooked green vegetable

The sauce (per packet):

1 Tbsp vegetable oil
1 Tsp grated ginger root
1 Garlic glove, minced or pressed
2 Tbsp soy sauce

2 Tbsp hot sauce
1 Tsp dark sesame or chili oil

1 Tbsp brown sugar

Directions:

Cook rice.
Preheat oven to 450

Take two 12X24 sheets of aluminum foil, and fold each sheet over to make a double think square. Brush a little oil on the center part of each square.

Spread half of the cooked rice on the center of each foil square. Layer greens, and protein on top of the rice.

For the sauce: In a small bowl combine the oil, ginger, garlic, soy sauce, sesame oil, hot sauce, and brown sugar.

Pour ½  of the prepared sauce over each serving. Or top each packet with your sauce of choice.

Fold the foil into airtight packets. Bake for 20 minutes. Carefully avoid the steam when opening the packets.

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