Shanghai Fish Packets
Browse the recipe Shanghai Fish Packets
Shanghai Fish Packet
YIELD Makes 4 servings
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INGREDIENTS
| 4 | orange roughy or tilefish fillets (4 to 6 ounces each) |
| 1/4 | cup mirin* or Rhine wine |
| 3 | tablespoons soy sauce |
| 1 | tablespoon dark sesame oil |
| 1‑1/2 | teaspoons grated fresh ginger |
| 1/4 | teaspoon red pepper flakes |
| 1 | tablespoon peanut or vegetable oil |
| 1 | clove garlic, minced |
| 1 | package (10 ounces) fresh spinach leaves, stems removed |
PREPARATION:
- Prepare grill for direct cooking.
- Place orange roughy in single layer in large shallow dish. Combine mirin, soy sauce, sesame oil, ginger and red pepper flakes in small bowl; pour over orange roughy. Cover; marinate in refrigerator 20 minutes.
- Heat peanut oil in large skillet over medium heat. Add garlic; cook and stir 1 minute. Add spinach; cook and stir until wilted, about 3 minutes, tossing with 2 wooden spoons.
- Place spinach mixture in center of four 12-inch squares of heavy-duty foil. Remove orange roughy from marinade; reserve marinade. Place 1 orange roughy fillet over each mound of spinach. Drizzle reserved marinade evenly over orange roughy. Wrap in foil.
- Place packets on grid. Grill packets, on covered grill, over medium coals 15 to 18 minutes or until orange roughy flakes when tested with fork.
This recipe appears in:
Chinese