This is our favorite way to prepare fish. Preparation and
cooking time: 30 minutes. Serves 2.
2 firm fish fillets or steaks. (We use haddock, cod, or
talapia,
but almost anything would do, including salmon.)
1 cup cooked rice
2 cups coarsely chopped bok choy
2-4 scallions, chopped
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger root
1 garlic glove, minced or pressed
2 tablespoons soy sauce
2 tablespoons dark sesame oil
chili oil (optional)
Preheat the oven to 450 degrees F.
Take two 12x24-inch sheets of aluminum foil and fold each
sheet of foil over to make a double-thick square. Brush a little
vegetable oil in the center of each square. Rinse the fish and
prepare all of the ingredients.
Spread half of the rice on the center of each foil square and
then layer the greens, fish, and scallions on top of the rice. In
a small bowl, combine the vegetable oil, ginger, garlic, soy
sauce, sesame oil , and a few drops of optional chili oil. Pour
half the sauce over each serving. Fold the foil into airtight
packets. Bake for 20 minutes. Carefully avoiding the steam (our
lawyer made us say that) open a packet and check that the fish is
cooked.
To serve, carefully open the foil and transfer the contents to
plates. Or you can just place the foil packets on plates.
Recipe from Moosewood Restaurant Cooks at Home,
by The Moosewood Collective, Simon and Schuster, 1994.