Seasame Ginger Fish Packet
Active time: 15min Total time: 45min Servings: 4 Recipe from: Realplans
Why?
Gluten and Dairy Free
Great for autoimmune issues
Packed with Omega 3
Good source of protein
Anti-inflammatory
Good for digestion
Support healthy skin and immunity
Ingredients:
1 inch fresh ginger
4 green onions
2 tablespoons sesame oil
2 teaspoons minced garlic
2 teaspoons sriracha, optional
3 tablespoons coconut sugar (or brown sugar)
6 tablespoons coconut aminos (or soy sauce if you can consume soy)
680 g white fish, such as snapper (I’ve also done this with salmon)
parchment paper
265 g shredded green cabbage
50 g shredded carrots
2 tablespoons coconut oil
How to prepare
.Peel ginger and mince ginger and green onions.
In a bowl, whisk together sesame oil, garlic, ginger, sriracha, sugar, coconut aminos, and half of the green onions.
Add the fish, cover, and let stand at room temperature for 15-20 minutes.
Meanwhile, preheat oven to 204C. Cut large squares of parchment paper for each serving of fish. Mix cabbage and carrots together in a bowl.
After 15-20 minutes, remove the fish and cut fish into individual serving portions.
Place an even portion of the cabbage/carrot mixture in the center of each sheet of parchment and top with a piece of fish and some marinade.
Divide coconut oil evenly between the fillets and place on top. Sprinkle the remaining green onions over the fish.
With the square sheet in front of you, bring the top and bottom edges together and fold over several times. Then fold each remaining side up to make a neat, tight packet.
Transfer the tray to the oven and bake for 15 minutes.
Transfer the packets to individual plates and use a pair of kitchen scissors to cut open the packets.
The fish is fully cooked when a meat thermometer is inserted and reads 62C. Take care to avoid burns from escaping steam. Serve immediately.
Serve with a salad or cauliflower rice.
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