Ginger Soy Sesame Fish in a Pouch

Moms are pretty much geniuses but you’ll never hear a child admit that.

You only figure that out once you grow up…which was like 5 years ago when I realized I needed to cook for myself and there was no meal plan anymore and I couldn’t just head on down to the cafeteria and grab something to eat.

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My mom gave me a list of dishes that she used to make for my brother and I when we were younger. They were always super simple and quick because that’s how it had to be around our house. My mom would get home from work and have two starving kids and a husband to feed so a lot of her meals were extremely quick but ALWAYS flavorful.

This ginger soy sesame fish in a pouch was on that list and it was something that my mom would make for us all the time when we were young. She sometimes did it in the microwave but most of the time she popped it in the oven. It always made the house smell SO good. I love the combination of sesame oil and ginger!

If you’re in a pinch and looking for a super simple weeknight recipe, this is the one for you. Takes like…10 minutes to make and if you serve this with rice or veggies, you’ve got yourself a pretty filling meal! The oven method gives you super tender, flaky fish and the extra sauce you can pour over your rice or you can put the fish over a bed of salad and drizzle the extra sauce on top. Talk about healthy! You should totally get this on your weeknight meal plan lineup. I’m telling you, we have this often because of how healthy and easy it is. I sometimes like to drizzle some sriracha on top before serving because I’m totally obsessed with sriracha now. Used to not be a fan but man oh man, I swear it’s good on EVERYTHING.

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Ginger Soy Sesame Fish in a Pouch

By: Julie Chiou

If you’re in a pinch, like Asian flavors, and looking for a super simple weeknight meal, this ginger soy sesame fish in a pouch is for you!

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 2

Equipment

• Large rimmed baking sheet

Ingredients 

½1x2x3x

• ▢ 2 fresh white fish filets, (cod, halibut, or your favorite)
• ▢ 4 teaspoons sesame oil, divided
• ▢ 2 tablespoons soy sauce
• ▢ 20 thin slices of ginger root
• ▢ 1 scallion, chopped
• ▢ Salt and pepper, to taste

Instructions 

• Preheat oven to 375 °F (191 °C). Have ready two pieces of aluminum foil, each big enough to fit the fish filet in the middle with about 5 inches of foil on either side.
• Place one fish filet in the middle of one sheet of foil.
  2 fresh white fish filets
• Drizzle 2 tsp. of sesame oil on top and gently rub it all over the fish with your fingertips then flip the filet over to coat the other side with the excess sesame oil that has dripped onto the foil. Drizzle 1 tbsp. of soy sauce on top then add 10 slices of ginger, half the chopped scallions and season with salt and pepper.
  4 teaspoons sesame oil, 2 tablespoons soy sauce, 20 thin slices of ginger root, 1 scallion, Salt and pepper
• Bring up the two long sides of the aluminum foil to a tent then together, roll them down while bringing the two other sides up so the liquid doesn’t drip out. You should get a nice little pouch/packet.
• Repeat with the other filet.
• Place both foil packets on a baking sheet and bake fish for 10-15 minutes or until fish is cooked through and flaky.
• Carefully unwrap the fish from the package. There is HOT liquid that may come out from either side so be careful!
• Serve hot over a bed of rice, veggies, or a salad.

Notes

Depending on the size of your filets, you may not need to cook them as long as I did (15 minutes) or you may need to cook them longer. To check up on the fish after 10 minutes, gently open the pouch from the top and use a fork to prick into the middle of the filet to see if it’s still raw.

You can use frozen fish filets, too but I’d let them thaw out first and then follow the instructions above.

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Nutrition

Serving: 1serving, Calories: 296kcal, Carbohydrates: 4g, Protein: 42g, Fat: 11g, Fiber: 1g, Sugar: 1g

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