Asian-Style Barramundi in Foil Pockets
Consider these foil en papillote. Instead of using parchment paper (which you may not always have on hand) Cook the barramundi in pockets of foil with Asian flavors and bok choy for a colorful, healthy dish.
Asian-Style Barramundi Fish & Bok Choy in Foil
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: Serves 4
Serving Size: 1 fish filet + 1/4 of vegetables
4 (170g each) Barramundi filets
2 tbsp soy sauce, divided
3 tsp rice vinegar, divided
2 tsp canola oil, divided
1 1-inch piece ginger, thinly sliced
2 garlic cloves, sliced
3 green onions
4 heads baby bok choy, cut in half lengthwise
1 red bell pepper, thinly sliced
Preheat the oven to 200 degrees © (210 degrees© for fan forced ovens) .
Place a large piece of foil (larger than baking sheet) on a large baking sheet and lightly coat with cooking spray.
Lay the barramundi filets in the center of the prepared foil.
Drizzle 1 tablespoon soy sauce, 1 1/2 teaspoon rice vinegar and 1 teaspoon canola oil over the fish. Top the fish with the ginger, garlic and green onions.
Lay the baby bok choy and red bell pepper slices over the fish, and drizzle the remaining soy sauce, rice vinegar and canola oil over the vegetables.
Lay another large piece of foil over the fish and vegetables, sealing the edges so that the foil forms a loose pocket over the fish.
Cook until the fish is just cooked through and the vegetables are tender, 10 to 12 minutes. Take care not to overcook the barramundi.
Unwrap the foil, remove the garlic, ginger and green onions, and serve the barramundi with the bok choy and red bell pepper.