Gingered Fish in a Packet

28 Apr

A packet of fresh fish and vegetables steamed in savory or spicy flavors is like a gift.  This Gingered Fish in a Packet is a wonderful dish.

A packet of fresh fish and vegetables steamed in savory or spicy flavors is like a gift.  This Gingered Fish in a Packet is a wonderful dish.  Each individually wrapped “present” releases a burst of aromatic steam when opened.  The flavors mingle sweet with spicy, hot with salty, briny with piquant.  Nothing escapes until the final moment of opening the foil.  Inside, the fish is tender and succulent, the vegetables are perfectly cooked, and the sauce has bathed every ingredient.

When cooking fish in a packet, potatoes take too long and asparagus and snow peas lose their bright color.  Carrots, onions, zucchini, yellow squash, and bell peppers are better choices.  Once you prepare all of the ingredients, each packet can be assembled and folded easily and quickly.  In general, I don’t recommend that you prepare the packets ahead of time because some ingredients may react with the aluminum foil.  Serve immediately to avoid overcooking.

Moosewood Restaurant New Classics, Copyright 2001, Moosewood, Inc., Clarkson Potter, Publishers


2 Responses to “Gingered Fish in a Packet”

  1. Chris Greene July 28, 2011 at 10:24 am #

    This is amazing!!!!!!!!!!!!!!!!

    • Brooke Crigger July 28, 2011 at 10:31 am #

      Yay, glad you like the foods! I love cooking fish using asian flavors and ingredients, it just works so well together. Also, cooking fish in a foil packet is great, clean up is super easy.

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The Hungry Wife