Steamed Ginger Cod Packets with Rice & Vegetables

Prep time: 15min
Total time: 30min
Serves 4
4 sheets
of foil or parchment paper, approx. 13 x 13 in. (32 x 32 cm)
0
3 tbsp
white vinegar
45 mL
1/2 tsp
sugar
2 mL
1 tbsp
Soya Sauce, 30% Less Salt
15 mL
1 tbsp
freshly grated ginger
15 mL
2 cups
cooked Instant Long Grain Brown rice
500 mL
4
Wild Cod Fillets, thawed
0
6
green onions, thinly sliced lengthwise
0
2
Carrots, cut into matchsticks
0
1/2 cup
Mandarin Ginger Vinaigrette
125 mL
calories
280
fat
5 g
saturated fat
0.4 g
carbs
36 g
protein
23 g
cholestrol
40 mg
fibre
2 g
sodium
550 mg

Directions

  1. Preheat oven to 425°F (220°C). Whisk together vinegar, sugar, soya sauce and ginger in a shallow dish. Place fish into marinade, turning to coat. Set aside.

  2. Fold each sheet of foil or parchment in half then open flat so each piece looks like an open book. Place cooked rice on one side of each book, avoiding the fold. Top rice with fish. Divide green onions and carrots among the packets, and drizzle with the vinaigrette and remaining marinade. Fold the empty side over the ingredients. Tightly seal the edges of foil or parchment.

  3. Place packets on a baking sheet and bake in centre of oven until the fish is opaque and the vegetables are tender-crisp, about 8 min. (for foil) or 10 min. (for parchment paper). Carefully open one packet (watching out for steam) to check for doneness; fish should flake with a fork. Let stand 5 min. before serving.

Tip

Parchment paper is traditionally used to make this dish and we love its presentation, but foil offers a slightly faster cooking time, which is ideal for weeknights.