Foil packet steaming is a terrific technique. It seals in all the flavor and aroma during the cooking process while the natural juices do the steaming. Plus, it makes cleanup a breeze.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 Servings
Ingredients:
- Sesame oil
- 4 flounder fillets (about 6-8 ounces each)
- 2 Tbsp rice vinegar
- Salt
- 2 Tbsp finely chopped garlic
- 1 1/2 Tbsp finely chopped fresh ginger
- 1/4 cup thinly sliced scallions (white and green parts)
- 1/4 cup salted black beans (see Cook's Note)
- Freshly ground black pepper
Preparation:
Brush or rub fillets with rice vinegar (discard remainder.) Sprinkle fillets lightly with salt.
Place one fillet in the center of each piece of foil. Distribute the garlic, ginger, scallions, and black beans evenly over the fish. Sprinkle with a little black pepper and drizzle each with about 1/2 teaspoon of sesame oil.
Fold and crimp the long sides together, leaving the foil slightly tented over the fish. Fold and crimp the short sides.
Place packets in a steamer or on a rack over simmering water. Cover and steam for 10 minutes. Serve with white rice.
Makes 4 servings of Steamed Flounder with Ginger and Black Beans in Foil Packets
Cook's Note Salted black beans are soft, wrinkly, salt-preserved beans available from Asian markets. They are inexpensive and well worth the effort to find, as they impart a unique 'umami' flavor to foods. There is no real substitute.