Asian Fish in a Packet

SERVING: This recipe serves 2

INGREDIENTS
2 firm fish fillets or steaks (5-6 ounces each) or 1 larger fillet (10-2 ounces) cut in half
1 cup cooked rice
2 cups coursely chopped mustard greens or bok choy (or use bagged cabbage mix)
2 scallions, chopped
1 T vegetable oil
1 tsp grated fresh ginger root
1 garlic clove, minced or pressed
2 T soy sauce
2 tsp dark sesame oil
chili oil (optional)

PREPARATION
Heat oven to 450
Take two 12x 24 inch sheets of heavy duty aluminum foil and fold each sheet of foil over to make a double thick square. (you'll have 2). Brush a little oil (or use PAM) on the center part 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 risce. In a small bowl, combine the vegetable oil, grated ginger, garlic, soy sauce, sesame oil and a few drops of the optional chili oil. Pour half of the sauce over each serving. Fold the foil into airtight packets. Bake for 20 minutes.
Carefully avoiding the steam that will be released, open a packet and check that the fish is cooked.
To serve--carefully open the foil and transfer the contents to plates or bowls.

VARIABLES: Water chestnuts, julienned daikon or turnips or slices of fresh shitake place on the greens beheath the fish make a nice addition to this recipe.

CALORIES: 6 oz serving--183 calories
From Moosewood Restaurant Cooks at Home

We first made this recipe in March 2008 and were astonished at how TASTY it was, how easy it was to make, how quick it was for clean up. When trying to eat more fish in our diet, this was a great new additional to the rotation.