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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.

Asian-Style Halibut Dinner Packets




Yield
Serves 4.


Ingredients

  • 2 cups (500 mL) low-sodium chicken broth
  • 2 2-inch long pieces of gingerroot
  • 3 green onions, slivered
  • 2 tsp (10 mL) chili garlic sauce
  • 1 tbsp (15 mL) each rice wine vinegar and low-sodium soy sauce
  • 1 tsp (5 mL) sesame oil
  • 2 cups (500 mL) frozen edamame (soy beans), shelled and thawed
  • 2 cups (500 mL) instant U.S. long grain rice, divided
  • 2 cups (500 mL) baby bok choy, divided
  • 4 6 oz (175 g) halibut fillets

Garnish:

  • 2 tbsp (30 mL) toasted sesame seeds
  • 1/4 cup (50 mL) sprigs of cilantro

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Let sit 5 minutes before serving. Arrange on dinner plates and sprinkle with toasted sesame seeds and sprigs of cilantro as a finishing touch.

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