This is my take on the classic Chinese-style steamed fish with soy sauce. Since I don’t have a proper steamer and prefer to cook fish in the oven, I decided to use the old parchment paper/foil trick! Similar to my baked salmon recipe, I “steam” this dish by wrapping everything in foil packets and baking it in the oven. It’s a quick and healthy way to cook fish, while leaving for a fast and easy cleanup! (Simply throw away the foil and you’re done! No need to wash the pan since it was lined with foil.) I love how all the juices stay in the foil packets, keeping the fish moist. Best of all, you have a wonderful sauce to drizzle over a side of jasmine rice or soba noodles. Yummmm! 

I chose to use wild codfish fillets in my recipe because they are always readily available at my local store; however, you can use other white fish such as halibut, flounder, or mahi mahi. This recipe is also a great way to use leftover vegetables in your fridge. You can add napa cabbage, spinach, carrots, snow peas, etc. Definitely give this recipe a try when you’re in the mood for an Asian inspired dinner!

Recipe
Yield: 2 servings

INGREDIENTS:
1/4 cup low-sodium soy sauce
1/8 cup water
1/2 tsp. sugar
1 tsp. toasted sesame oil
2 codfish fillets
kosher salt
freshly ground black pepper
2 cloves garlic, finely chopped
1 1/2 tbsp. fresh ginger, finely chopped
8 fresh shitake mushrooms, sliced
2 scallions, cut into 2-inch pieces
red pepper flakes (optional)

DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. In a small bowl, combine soy sauce, water, sugar, and sesame oil.
3. Place each fish fillet onto individual large pieces of foil. Sprinkle with a little salt and pepper. Spoon half of sauce over fish. Then top with garlic, ginger, mushrooms, and scallions. Spoon remaining sauce over the fish and vegetables. If desired, add a pinch of red pepper flakes for a little spice.
4. Fold the sides of the foil over the fish and vegetables, covering completely. Wrap the ends of the foil to form a spiral shape and seal the packets closed. Place packets onto a foil lined baking dish. Bake until fish is just cooked through, about 20 minutes.
5. Carefully open packets as hot steam will come out. Use a large spatula to transfer fish onto plates. Serve with a side of rice, making sure to spoon cooking juices over fish and rice. Serve immediately.