By | January 21, 2013

Ingredients

  • 4 5-oz. pieces of grouper, rubbed with orange oil, salt, ginger and coriander
  • 4 oz. butter
  • Scallions, as garnish
  • Veggie mix, see ingredients
  • Sauce, see ingredients
  • Parchment paper
Veggie Mix
  • 1 cup carrots, shredded
  • 1 cup celery, sliced on the bias
  • 2 cups oyster and shiitake mushrooms, roughly chopped
  • 10 green onions, sliced on the bias
  • 20 haricots verts, cut into 1-inch pieces
  • 4 cups Asian greens: cut baby bok choy, tat soi or mizuna
  • 1 1-inch piece ginger, minced
  • 1 ½-inch piece lemongrass, minced
  • 1 jalapeño, minced
  • 1 cup each Thai basil and mint, chopped
Sauce
  • ½ cup Thai sweet chili sauce
  • ½ cup sake
  • ½ cup coconut milk
  • ⅙ cup fish sauce (nam pla)
  • ⅛ cup lime juice

Instructions

Preheat oven to 425°. Cut four pieces of parchment paper into heart shapes, about 12-15″ at its widest part. Combine sauce ingredients and mix veggies with sauce, like dressing a salad. Put a handful of veggies in center of parchment paper and then top with grouper. Add 1 oz. butter and scallions. Fold the heart of parchment paper down the center and close by tightly folding edges. Cook for about 15 minutes.

Be careful when opening packet – steam will be hot!

Ingredients

  • 4 5-oz. pieces of grouper, rubbed with orange oil, salt, ginger and coriander
  • 4 oz. butter
  • Scallions, as garnish
  • Veggie mix, see ingredients
  • Sauce, see ingredients
  • Parchment paper
Veggie Mix
  • 1 cup carrots, shredded
  • 1 cup celery, sliced on the bias
  • 2 cups oyster and shiitake mushrooms, roughly chopped
  • 10 green onions, sliced on the bias
  • 20 haricots verts, cut into 1-inch pieces
  • 4 cups Asian greens: cut baby bok choy, tat soi or mizuna
  • 1 1-inch piece ginger, minced
  • 1 ½-inch piece lemongrass, minced
  • 1 jalapeño, minced
  • 1 cup each Thai basil and mint, chopped
Sauce
  • ½ cup Thai sweet chili sauce
  • ½ cup sake
  • ½ cup coconut milk
  • ⅙ cup fish sauce (nam pla)
  • ⅛ cup lime juice
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