Mercury Pro Team member Rob Endsley, an Alaska charter boat captain (princeofwalessportfishing.com), former river guide and host of the Seattle-based radio show “Outdoor Line,” shared this recipe with us many years ago, and it is still one of our all-time favorite ways to prepare bottom fish like halibut, lingcod, rockfish and pacific cod. It’s called an Asian fish packet and it’s simply delicious.
The beauty of this recipe is that it is nearly impossible to overcook the fish. It’s steamed in a sealed aluminum foil packet which results in a moist, tender, and healthy meal.
For this demonstration, Rob is using a gorgeous halibut, but any variety of bottom fish will work just as well. In the video below you’ll see that we are generous with the sauce, and for good reason. It’s delicious! So don’t be afraid to go big!
Fish Packet Ingredients:
- 2 serving-size bottom fish fillets or steaks
- 1 cup cooked rice
- 2 cups coarsely chopped mustard greens or bok choy
- 2 chopped scallions
- 2 teaspoons grated fresh ginger
- 2 minced garlic cloves
- 2 tablespoons vegetable oil
- 4 tablespoons soy sauce
- 4 teaspoons dark sesame oil
- Chili oil, to taste (optional)
Preheat oven to 450 degrees.
Take two roughly 18 x 18-inch sheets of aluminum foil and brush a little vegetable oil in the center of each one to help keep the rice from sticking to the foil.
Spread half of the rice in the center of one of the sheets of aluminum foil and add the bok choy, scallions and fish on the top. Sprinkle some scallions on top of the fish as well.
In a bowl, mix the vegetable oil, soy sauce, sesame oil, ginger and garlic together for the sauce. If you desire a little spice, add a few drops of chili oil. Pour roughly half of this sauce over the halibut in the packets and save the other half for serving.
Fold the foil over and make the packets as airtight as possible. Next bake them at 450 degrees for 20 minutes. Remove from the oven and carefully open the packet to avoid any hot steam that is released. Check that the fish has been cooked thoroughly.
Transfer to a serving dish or bowl and add extra sauce as desired. Now the only thing left to do is to plate your fish, serve and wait for widespread expressions of approval and delight.
To learn more about Rob Endsley and his life as an Alaska charter boat captain, follow him on Instagram. To learn more about Price of Wales Sportfishing, including how to book a trip, visit PrinceofWalesSportfishing.com.