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Shanghai Fish Packets

Cool.Cook's picture
Ingredients
  Orange roughy fillets/Tilefish fillets 24 Ounce (Four 6 Ounce Each Pieces)
  Mirin/Rhine wine 1⁄4 Cup (4 tbs)
  Soy sauce 3 Tablespoon
  Dark sesame oil 1 Tablespoon
  Grated fresh ginger 1 1⁄2 Teaspoon
  Red pepper flakes 1⁄4 Teaspoon
  Spinach leaves 10 Ounce, stemmed (1 Package)
  Peanut oil/Vegetable oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
Directions

Prepare grill for direct cooking.
Place fillets in single layer in large shallow dish.
Combine mirin, soy sauce, sesame oil, ginger and red pepper flakes in small bowl; pour over fillets.
Cover; marinate in refrigerator while preparing spinach.
Heat peanut oil in large skillet over medium heat.
Add garlic; cook and stir 1 minute.
Add spinach; cook and stir about 3 minutes or until wilted.
Place spinach mixture in center of 4 (12-inch) squares of heavy-duty foil.
Remove fillet from marinade; reserve marinade.
Place 1 fillet over each mound of spinach.
Drizzle reserved marinade evenly over fish.
Bring 2 sides of foil up together over fish; fold down in a series of locked folds, allowing for heat circulation and expansion.
Fold short ends in; crimp closed to seal packets.
Place packets on grid.
Grill packets, on covered grill, over medium coals 15 to 18 minutes or until fish flakes easily when tested with fork.

Recipe Summary

Method: 
Grilling
Ingredient: 
Fish

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