Red Mullet Packets
with Asian Vegetables
|Saturated Fat Acids||1.7 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Peel ginger and finely grate. Press a teaspoon of grated ginger through a tea strainer to extract the liquid into a bowl. Peel the garlic and finely chop.
Stir together ginger juice, garlic, soy sauce, sesame oil and rice wine.
Rinse the scallions and cut into 3 cm (approximately 1 inch) pieces. Rinse carrot, peel and cut into julienne. Rinse bok choy and trim stems.
Blanch scallions, carrot and bok choy in a pot of boiling salted water just until tender, about 2 minutes. Drain, rinse under cold water to stop the cooking and drain well.
Prepare 4 pieces of foil (each about 30 cm x 30 cm or approximately 12 x12 inches). Coat each piece with 1/2 tablespoon oil.
Place 3 red mullet fillets on each piece of foil and season with salt and pepper.
Top fish with vegetables, dividing evenly, and season lightly with salt and pepper.
Drizzle ginger sauce over the fish. Halve star anise and add one half to each packet.
Sprinkle with sesame seeds. Fold foil over and seal edges. Cook packets on a medium-hot grill, without turning, for 10-12 minutes. Carefully open packets to serve.