Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chinese-Style Fish and Vegetable Parchment Packets
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- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 345
- Total Fat
- 18 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 64 milligrams
- Sodium
- 1635 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 5 grams
- Sugar
- 7 grams
- Protein
- 23 grams
Fish en papillote is a French classic that gently steams the fish to preserve its delicate texture. We took this technique, added a flavorful soy seasoning sauce and finished with an aromatic scallion-ginger oil. The fish sits on a bed of colorful and flavorful fall vegetables and bright green bok choy, making it a well-balanced meal. Serve with steamed white rice to soak up all the sauce.
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 345
- Total Fat
- 18 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 64 milligrams
- Sodium
- 1635 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 5 grams
- Sugar
- 7 grams
- Protein
- 23 grams
Ingredients
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Directions
- Put a rimmed baking sheet on the upper oven rack and another one on the lower rack. Preheat to 450 degrees F. Cut four 12-by-16-inch sheets of parchment; lay each over a plate with half hanging off.
- Put the sweet potatoes in a microwave-safe bowl. Add 1/4 cup water, cover and microwave until just tender, about 4 minutes; drain, then divide among the parchment. Top with the bok choy and mushrooms. Combine 1 teaspoon each rice wine and fish sauce with 1/2 cup hot water, then spoon over the vegetables. Season the fish with salt and white pepper, then set on top of the vegetables along with half of the ginger. Fold the parchment over, then fold and pleat the edges all the way around to seal (see page 86). Divide the packets between the hot baking sheets in the oven and bake until the fish is cooked through, 12 minutes.
- Cook the remaining ginger in 1 teaspoon vegetable oil in a saucepan over medium heat until it begins to brown, about 2 minutes. Deglaze with the soy sauce, 2 tablespoons water and the remaining 1 tablespoon fish sauce and 1 teaspoon rice wine.
- Cut open the packets, then spoon the soy sauce mixture over top and sprinkle with the scallions. Heat the remaining 1/4 cup vegetable oil in a saucepan over high heat until it begins to smoke, 2 minutes; spoon the hot oil over each packet. Serve with rice.
