Does anyone still feel stuffed from all of those holiday feasts? Seriously, I love me a good turkey and a delicious Christmas feast, but I feel like it’s just about time for some lighter fare. These spicy baked swai packets are stuffed with tasty Asian flavors that won’t leave you feeling overly stuffed!
Fish packets are a super easy way to infuse a lot of delicious flavor into your fish without adding too many extra calories and fat like you would if you sautéed the fish in butter. (Which is also super delicious, just fyi.) Plus you just throw them in the oven, giving you some time to prepare a quick side dish while the fish cooks.
Related: Asian-Style Oven Roasted Carrots
These fish packets are filled with all of my favorite Asian flavors, including soy sauce, ginger and garlic. These flavors are paired with a bit of grated carrot and then the fish is folded up in a parchment paper packet and baked for 15 minutes.
While the fish bakes, you can throw together the sauce, which gives a spicy kick to the dish by using gochujang and hoisin. Fresh green onions finish off the dish.
Related: Shrimp Har Gow Dumplings
Now it’s your turn: what is your favorite way to eat lighter for the New Year? Let me know by commenting below, or by making your favorite recipe, photographing it, and tagging @thecharmingdetroiter on Instagram!
- 2 filets of swai (or another delicate fish such as tilapia)
- 1 tbsp. sesame oil
- 1 tbsp. soy sauce
- 1/2 tsp. ginger paste
- 1/2 tsp. garlic paste
- 1/2 carrot, shredded (about 1/4 cup)
- 1 tbsp. hoisin sauce
- 1/2 lemon, juiced
- 1 tsp. rice wine vinegar
- 1/2 tbsp. gochujang paste
- 1 tbsp. scallions, thinly sliced, plus extra for garnish
- Preheat oven to 450 degrees Fahrenheit. Tear two large pieces of parchment paper and fold in half. Using the folded line as the center, cut out a half heart shape from each piece (so that when you unfold each piece, you will have a heart shaped piece of parchment paper). Unfold each heart and place one piece of swai on the center fold of each heart. In a small bowl, combine sesame oil, soy sauce, ginger paste, garlic paste, and shredded carrot. Stir until combined. Divide the mixture evenly between the two swai filets. Fold up the sides of each parchment packet and crimp them together by making multiple smaller folds.
- Place parchment packets on a baking sheet and bake in preheated oven for 15 minutes.
- While fish is cooking, make the sauce. Combine hoisin sauce, lemon juice, rice wine vinegar, gochujang paste, and scallions in a small saucepan over low-medium heat. Cook until slightly thickened, stirring often. Keep warm.
- When fish is finished cooking, remove packets from oven and slice open parchment paper. Serve with sauce and extra green onions. This dish goes well with rice or orzo on the side if desired. Enjoy!