This is a simple & healthy meal, featuring cod fish and vegetables steamed in the oven. Garlic, soy sauce, honey, ginger and a slight kick of serrano pepper, soak into the fish and rice giving it excellent Asian inspired flavor. I have decided that next time I will also add water chestnut for a little extra crunch. This is so light and tasty, and the clean up is pretty easy since the servings are cooked in aluminum foil. I adapted this recipe from the blog of Kate Waterhouse, where I had originally seen it here.
Ingredients
1 knob ginger
2 cloves of garlic
1 serrano pepper
1 bunch green onions
1 bunch of asperagus ( or other green vegetable of your choice)
2 cod fish fillets
olive oil
2 tbsp soy sauce
2 tsp honey
rice for serving
Steps
1. Preheat the oven to 375 degrees
2. Finely grate the ginger knob, mince the garlic, finely slice the serrano pepper getting rid of the seeds, and finely slice the green onions.
3. Trim and wash the asparagus (or other veggie) to get it ready.
4. In a small bowl, combine the ginger, garlic, serreno pepper, green onions, soy sauce, honey and a drizzle of olive oil and mix well. This will be the marinade for the fish.
5. Take 2 large squares of aluminum foil and pinch them together like the spine of a book. Inside, divide half of the asparagus, top with a cod fillet, and spoon marinade over the fish and vegetables. Now fold the foil over, and pinch all the way around creataing a tightly sealed pouch. Do the same for the next portion of veggies, fish fillet and marinade. Each pouch is one serving.
6. Place the pouches on a baking tray and bake in the oven for 15 -17 minutes.
7. Prepare the rice ( I use rice that cooks quickly).
8. Open up the foil pouches and steam will come out, and you will see that the fish and veggies are cooked well. Now place them on the rice, and ensure all the marinade juice poured from the pouch onto the rice.
9. Add extra soy sauce and a tiny bit of red pepper flakes to taste, and enjoy! Pairs great with chilled white wine.
By Adrimar
