Ingredients Jump to Instructions ↓

  1. 1-1/2 poundsfresh or frozen white fish fillets (such as halibut or red snapper), each about 3/4 inch thick

  2. 1/4 cupreduced-sodium chicken broth

  3. 2 tablespoonshoisin sauce

  4. 2 tablespoonsreduced-sodium soy sauce

  5. 1 tablespoonsugar

  6. 2 teaspoonscornstarch

  7. 2 teaspoonsAsian chili garlic sauce

  8. 2 teaspoonstoasted sesame oil

  9. 1 teaspoongrated fresh ginger

  10. 1 clovegarlic, minced

  11. 4 12-inch squaresparchment paper

  12. 3 green onions, cut into thin strips

  13. 1 carrot, cut into thin strips

  14. Hot steamed rice

Instructions Jump to Ingredients ↑

  1. Directions Thaw fish if frozen. Cut fish into four equal pieces; set aside.

  2. In a small saucepan combine chicken broth, hoisin sauce, soy sauce, sugar, cornstarch, Asian chili sauce (if desired), sesame oil, ginger, and garlic. Cook and stir until thickened and bubbly; cook and stir 1 minute more.

  3. Place one portion of fish in middle of parchment square. Top with 2 tablespoons of the sauce, and one-quarter of the green onions and carrots. Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of parchment and tuck under. Place fish packets in a shallow baking pan. Bake in a 400 degrees F oven for 12 to 15 minutes or until fish is opaque and flakes easily when tested with a fork. Serve with steamed rice.


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