Asian-Style Baked Fish Packages

Asian-Style Baked Fish Packages

Use aluminum foil to bake individual servings of fish,
noodles, and vegetables. A complete meal in a pkg.
with little clean-up.

The soaked cellophane noodles are at the base, topped
with quick-cooking shredded carrots, scallions, and
baby corn. The noodles and vegetables serve as a bed
for fresh tilapia and a ginger-soy-lemon sauce
completes the pkg. All of the flavors combine when
baked for an easy, healthy, fish dinner.

1 bundle cellophane noodles, dried, from a 3.75 oz. pkg.
1 lg. carrot, scrubbed
2 med. scallions
8 spears baby corn, whole, canned, rinsed
1 1" piece ginger, fresh
1 clove garlic
2 T. soy sauce, low-sodium
2 tsp. sesame oil, toasted
1 T. lemon juice, fresh
2 tsp. canola oil
1 1/2 lbs. (4 fillets) fresh tilapia, rinsed, and patted dry
red pepper flakes
cilantro, fresh, cleaned

Preheat the oven to 450.

We put our teakettle, filled with water, on high heat,
and place the bundle of cellophane noodles in a med. bowl.

When the water is almost at a boil, pour the hot water
over the noodles to cover. Set aside while you prepare
the vegetables.

Peel and trim our carrot, then grate with the coarse
side of our 4-sided grater. This yields about 1 c.
carrots, which you place on a lg. dinner plate.

Rinse and trim the scallions, and then slice.
Put these on the plate as well, with the whole baby
corn spears.

In a prep bowl, get the sauce ingredients ready.
Rinse, pat dry, and then peel the ginger.

Using the microplane, grate the ginger directly
into the prep bowl.

Put the garlic clove into a garlic press, and
press this into the bowl as well.

Stir in the soy sauce, sesame oil, and lemon juice,
and set aside.

The cellophane noodles have softened, so drain and
rinse them with cold water.

With kitchen scissors, cut up the noodles into
smaller pieces.

Take 4 lg. pieces of aluminum foil and fold each
of them in 1/2 to make an approximate 12x12" square.

Divide the canola oil between them, smearing the oil
onto the center of each square.

Top each with some of the cellophane noodles, carrots,
scallions, and corn. Spoon on about 1/2 of the sauce,
divided between the 4 portions.

Top each with a fillet of fish, then spoon on the rest
of the sauce, and sprinkle with the red pepper flakes.

Fold the foil into airtight packages, and place on a
cookie sheet. Bake for 20 mins., until the fish is
cooked through, the vegetables are tender, and the
noodles have absorbed the wonderful flavors of the
sauce and fish.

Carefully open the pkgs. and transfer to dinner plates.

Serve garnished with cilantro.

Makes 4 servings