Asian-Style Halibut Dinner Packets
Halibut is flavoured with gingerroot, spicy chili sauce, sesame oil and only a tablespoon of low-sodium soy sauce. Baked in a foil pouch with tender baby bok choy, edamame beans and long grain rice, this exciting Asian themed all-in-one meal is ready in just 30 minutes.
| 2 cups | low-sodium chicken broth | 500 mL |
| 2 | 2-inch long pieces of gingerroot | 2 |
| 3 | green onions, slivered | 3 |
| 2 tsp | chili garlic sauce | 10 mL |
| 1 tbsp | each rice wine vinegar and low-sodium soy sauce | 15 mL |
| 1 tsp | sesame oil | 5 mL |
| 2 cups | frozen edamame (soy beans), shelled and thawed | 500 mL |
| 2 cups | instant U.S. long grain rice, divided | 500 mL |
| 2 cups | baby bok choy, divided | 500 mL |
| 4 | 6 oz (175 g) halibut fillets | 4 |
| Garnish: | ||
| 2 tbsp | toasted sesame seeds | 30 mL |
| 1/4 cup | sprigs of cilantro | 50 mL |
In saucepan, bring broth, gingerroot, onions, chili sauce, vinegar, soy sauce, oil and edamame to boil over medium high heat. Reduce heat and simmer gently for 10 minutes. Remove from heat.
Arrange 1/2 cup (125 mL) of uncooked rice in the centre of a 15-inch (40 cm) square of foil paper. Arrange 1/2 cup (125 mL) of bok choy over rice and top with a halibut fillet. Repeat 3 times to make four packets. Form a “bowl” with foil. Ladle 1/4 of broth mixture over each packet and fold edges together to form a sealed parcel.
Arrange on a rimmed baking sheet. Bake in the centre of a 375 F (190 C) oven until the vegetables are tender, rice is cooked and fish flakes when pierced with a fork, about 15 minutes.
Let sit 5 minutes before serving. Arrange on dinner plates and sprinkle with toasted sesame seeds and sprigs of cilantro as a finishing touch.
Diets: Low-sodium, Semi-vegetarian, Gluten Free and Low Fat
Makes 4 servings.
Source www.riceinfo.com
*Use GF broth, GF soy sauce, GF garlice sauce.
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