Asian Style Fish or Chicken Pouch Dinner -

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Asian Style Fish or Chicken Pouch Dinner

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By Louise Harvey

Photo: Mitch Mandell

Posted July 23rd, 2007

FabulousFoods.com Recommends: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson, (2007, Wiley)

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Servings:	2
Author Notes:	Pouch dinners are a quick and easy way to make dinner. They also cut down on dishes as they cook right in the pouch. You can cook this recipe in the oven, or over indirect heat on an outdoor grill, making it perfect for camping trips.
Ingredients:	two 1/3 pound pieces cod, halibut or other firm white fish OR 2 boneless skinless chicken breasts 1 cup Jasmine or white rice OR 1 cup brown rice 2 cups chopped bok choy 2 green onions chopped into 1/4 inch pieces 12 dried shitake mushrooms Sauce: 1/2 teaspoon crushed red pepper 6 garlic cloves pressed or minced 1 teaspoon grated fresh ginger 1 tablespoon brown sugar 4 tablespoons soy sauce or reduced sodium soy sauce 3 tablespoons rice vinegar 1/2 teaspoon sesame oil
Instructions:	Cook rice according to package instructions. Preheat oven to 450° F. or build a medium hot fire in an outdoor grill. Rehydrate shitake mushrooms, drain and chop off the stems. chop bok choy and green onion into small pieces. Prepare sauce by combining all ingredients. Spray 2 large pieces of aluminum foil with cooking spray or brush lightly with vegetable, peanut or canola oil. Spread 1/2 of the rice on each of the foil pieces. Layer green onions, bok choy and mushrooms on top. Top with fish or chicken. Pour 1/2 the sauce over each packet. Close foil pouch by drawing sides straight up, roll down tops and fold ends in (see photos). Bake for 20 minutes for fish or 30 minutes for chicken.