Steamed Ginger Cod Packets With Rice and Vegetables

Submitted by Chef mariajane

"Parchment paper is traditionally used to make this dish, and makes the best presentation. Foil offers a slightly faster cooking time, which is ideal for weeknights. Found this recipe in a local flyer!!"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 3 tablespoons white vinegar
• 1⁄2 teaspoon sugar
• 1 tablespoon soya sauce, 30% less sodium
• 1 tablespoon freshly grated ginger
• 4 wild cod fish fillets
• 4 sheets aluminum foil or 4 sheets parchment paper, 13x13 inches
• 2 cups long grain cooked brown rice
• 6 green onions, thinly sliced lengthwise
• 2 carrots, cut into matchsticks
• 1⁄2 cup mandarin ginger vinaigrette

directions

1. Preheat oven to 425°F.
2. Whisk together vinegar, sugar, soya sauce, and ginger in a shallow dish. Place fish into marinade, turning to coat. Set aside,.
3. Fold each sheet of foil or parchment in half then open flat so each piece looks like an open book. Place cooked rice on one side of each book, avoiding the fold. Top rice with fish. Dividing green onions and carrots among the packets, and drizzle with the vinaigrette and remaining marinade. Fold the empty side over the ingredients. Tightly seal the edges of foil or parchment.
4. Place packets on a baking sheet and bake in center of oven until the fish is opaque and the vegetables are tender-crisp, about 8-minutes (for foil) or 10 minutes (for parchment). Carefully open one packet (watching out for steam) to check for doneness; fish should flake with a fork. Let stand 5 minutes before serving.