SERVES 4
TOTAL TIME: 40 minutes
Any white fish will work here, but we prefer the thickness and meaty texture of halibut or cod. Serve with lime wedges. See the photos that follow the recipe.
|
⅓ |
cup rice vinegar |
|
1½ |
tablespoons sugar |
|
⅛ |
teaspoon red pepper flakes |
|
½ |
cup minced fresh cilantro |
|
2 |
tablespoons fish sauce |
|
½ |
cup coconut milk |
|
1 |
tablespoon grated fresh ginger |
|
3 |
garlic cloves, minced |
|
4 |
(6- to 8-ounce) skinless halibut fillets, ¾ to 1 inch thick |
|
Salt and pepper |
|
|
4 |
cups cooked rice |
1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine vinegar, sugar, and pepper flakes in small saucepan and cook over medium-high heat until sugar dissolves, about 1 minute. Off heat, stir in ¼ cup cilantro, fish sauce, coconut milk, ginger, and garlic.
2. Season halibut with salt and pepper. Lay four 14-inch lengths of aluminum foil flat on counter. Pile rice in center of foil pieces, then lay fish on top and spoon sauce over fish. Fold foil over fish and rice into packets, and crimp edges to seal.
3. Place packets on rimmed baking sheet and bake until fish flakes apart when gently prodded with paring knife, 16 to 19 minutes. To serve, open packets and sprinkle with remaining cilantro.