Ginger-Soy Red Snapper en Papillote
An Asian-inspired marinade amps up the flavor of red snapper, which is cooked in a parchment-paper packet along with carrots and napa cabbage. For a complete meal, serve over steamed rice. The recipe was created for a Cuisinart steam oven, but you can use a conventional oven instead. Assemble the packets as directed, then bake in a preheated 400°F oven until the snapper is cooked through and the vegetables are tender, 15 to 18 minutes.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Snapper | 100g cooked | 128 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Napa Cabbage | 1 cup shredded (89g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Sriracha | 1 tsp (5g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tsp. toasted sesame oil
- 2 tsp. canola oil
- 1 tsp. finely chopped garlic
- 1 1/2 tsp. finely chopped ginger
- 1 tsp. chili sauce, such as Sriracha, or 1/2 tsp. red pepper
- flakes
- 1 1/2 Tbs. firmly packed light brown sugar
- 3 Tbs. soy sauce
- 3 Tbs. thinly sliced green onions, cut on the bias
- 2 red snapper fillets, each about 5 oz.
- 2 carrots, peeled and julienned (about 1 cup)
- 1/4 head napa cabbage, cored and shredded (about 2 cups)