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Steamed Fish With Asian Chilli Sauce

Diet.Chef's picture
Ingredients
  Orange juice 2 Tablespoon
  Chili garlic sauce 1 Tablespoon
  Soy sauce 1 Tablespoon
  Salmon fillets/Halibut / cod fillets 24 Ounce, skinned (4 Pieces, 6 Ounce Each)
  Thin asparagus 1 Pound, cut into 2" pieces
  Yellow summer squash 1 Medium, cut into thin diagonal slices
  Scallions 6 , cut into thin diagonal slices
Directions

Preheat the oven to 425°F.
Tear off4 pieces of parchment paper or foil, 16" X 12" each.
In a cup, combine the orange juice, chili sauce, and soy sauce.
Fold each piece of paper or foil crosswise like a book, then open up.
Coat one half of each sheet with olive-oil cooking spray.
Place a piece of fish on the sprayed halves and spoon 1 1/2 teaspoons of the chili sauce mixture over each fillet.
Top the fish with some asparagus, squash, and scallions.
Spoon another 1 1/2 teaspoons chili sauce mixture over the vegetables in each packet and fold the other side of the paper or foil over the fish.
Crimp the edges tightly to seal.
Place the fish packets on a jelly-roll pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

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