Suitable for: Pangasius, Catfish, Orange Roughy, Tilapia, Perch, Whiting, Whitefish, Croaker, Blue Gill, Crappies, Pickerel, Buffalo.
This can also be used for small split whole fish or flat- or round-cut fish steaks. Bake in the oven or take out to the grill!
Heavy-duty aluminum foil, torn in large squares
Oil to brush on foil
Preheat oven to 425 degrees or
Get the grill ready
1-1 ½ lb. fish (divide into 4 equal-sized servings)
1-2 carrots, peeled and cut into julienne strips
1-2 ribs celery, likewise
1 scallion, white and a bit of green, cut lengthwise in quarters
1 6-oz. can bamboo shoots, drained and cut julienne
4 thin slices peeled fresh ginger root
Rice wine vinegar
Brush 4 squares of foil lightly with oil. On each, place fish. Top with vegetables and ginger root. Sprinkle each serving lightly with rice wine vinegar and soy sauce.
Double-fold foil over top of each serving, double-fold ends of foil.
Place packets in oven or over coals until fish feels firm, approximately 10 minutes (press packages with a wooden spoon to check). Open foil carefully because of steam.
Variations: Thin slices of onion and white or sweet potato, julienne red and green bell peppers and all kinds of mushrooms add new tastes to this dish.