Ginger Wild Cod Fillet, Rice and Vegetables Bundles

Ginger Wild Cod Fillet, Rice and Vegetables Bundles

Comments: For this dish we use parchment paper for a nicer presentation but foil, which cooks faster, can also be used.
Servings: 4
Ingredients Preparation

3 tablespoons [45 mL] vinegar
1/2 teaspoon [2.5 g] sugar
1 tablespoon [15 mL] soy sauce
1 tablespoon [15 mL] freshly grated ginger
4 frozen wild cod fillets, thawed
2 cups [500 mL] instant long grain brown rice, boiled and drained
6 green onions, thinly sliced lengthwise
2 carrots, peeled then cut into short fine strips
1/2 cup [125 mL] Asian sesame dressing

4 approximately 13-inch [33-cm] square pieces parchment paper or al foil



Preheat oven to 425°F [220°C].
Into a shallow dish, mix together vinegar, sugar, soy sauce and fershly grated ginger.
Lay in fish fillets; completely coat with marinade; set aside.
Fold parchement paper or al foil pieces in half; open-up as a book.
Evenly arrange drained rice on one half of each piece being careful not to cover the fold.
Reserving marinade, cover rice with drained fish fillets.
Evenly top with green onion slices and carrot strips.
Evenly sprinkle all over with dressing and remaining marinade.
Fold other half of parchement paper or al foil pieces on top of mixture as you would closing a book.
Firmly fold each side of parchement paper or al foil pieces sealing bundles.
Transfer onto a baking sheet.
Bake in the middle of preheated oven for approximately 8 minutes, until fish is no longer translucent and vegetables soft.
Delicately open-up bundles, being careful with the steam, to check if the fish is done, easily boroken-up with a fork.
Leave to rest for 5 minutes before serving.