Parchment paper is the preferred choice to make this dish but tin foil will
also do the job and cook faster.
- fillets (thawed) - 4 cod
- Garlic Mango Dressing - 1/8 cup
- Terryiaki Ginger sauce - 1/8 cup
- cooked long rain brown rice - 2 cups
- green onions, thinly sliced lengthwise - 6
- Garlic Mango Dressing - ¼ cup
- soy sauce - 1 tbsp
- white vinegar - 2 tbsp
- freshly grated ginger - 1 tbsp
Whisk together 1/8 c. Garlic Mango Dressing with Terryiaki sauce. Put fish in
marinade, turning to coat. Set aside for up to one hour.
Preheat oven to 425°F. Fold each sheet of parchment in half then open up so each
piece looks like an open book. Place cooked rice on one side of the each book,
avoiding the fold. Top rice with fish.
Whisk together the remaining ¼ cup Garlic Mango Dressing, soy sauce, ginger
and white vinegar to make a vinaigrette.
Divide the green onions and carrots among the packets and drizzle with the
vinaigrette. Fold the empty side over the ingredients. Tightly seal the edges of
parchment like a package, tucking ends under.
Place packets on a baking sheet and bake in centre of oven until the fish is opaque
and the vegetables are tender-crisp, about 8 – 10 minutes. Carefully open packets,
watching for escaping steam. Check for doneness, fish should flake.
Let stand 5 minutes before serving.
TIP: for easier grating, place ginger in freezer a few hours before you need
to use it.