Servings 4 Ingredients- 1/3 Cup Rice vinegar
- 3 Tbs Sugar
- 1/4 Tsp Red pepper flakes
- 1/2 Cup Chopped fresh cilantro
- 2 Tbs Fish sauce
- 1/2 Cup coconut milk
- 1 Tbs grated fresh ginger
- 3 Garlic cloves, minced
- 4 Skinless white fish filets (6-8 ozs each), 3/4" to 1 inch thick
- Sea Salt
- Pepper
- 2 Cups Jasmine rice
Directions- Cook 2 cups Jasmine rice in rice cooker, al dente.
- Adjust oven rack to middle position and heat oven to 400 degrees.
- Combine vinegar, sugar and pepper flakes in small saucepan and cook over medium-high heat until sugar dissolves, about 1 minute. Off heat stir in 1/4 Cup cilantro, fish sauce, coconut milk, ginger and garlic.
- Pat fish dry with paper towels and season with salt and pepper. Lay four 14-inch lengths foil pieces, arranged rice in center of each. Place 1 fish fillet on top of each rice mound, spoon sauce over fish and fold foil over fish and rice, crimping edges to seal.
- Arrange packets in 1 layer on rimmed baking sheet and bake until fish is just cooked through, 14 to 18 minutes. Carefully open packets and sprinkle with remaining cilantro. Serve.
|
|