2 tbsp toasted sesame oil
2 tbsp canola oil
2 cloves of garlic, finely chopped
2 tsp ginger, finely chopped
1 tsp chili sauce or chilli flakes
1/2 tsp brown sugar
3 tbsp soy sauce
6 thinly sliced green onions
2 red snapper fillets, each about 7oz
2 carrots, peeled and julienned
1/4 head of cabbage, cored and shredded
In a bowl, mix the sesame oil, canola oil, garlic, ginger, soy sauce, chilli sauce, brown sugar and 1/3 of the sliced green onions. Add the snapper, cover and marinade for 15-20 mins. Remove snapper, reserving the marinade.
In the same bowl mix the carrots, cabbage and the reserved marinade.
Place 2 sheets of parchment paper (12"x18") on a work surface. Place half of the vegetable mix on each and the snapper fillet on top. Sprinkle the remaining sliced green onions equally over each. Bring the long sides together, fold 1/2" and then keep folding to secure tightly. Twist the ends and fold under the packet to seal. Cook for 20 mins at 400F.
Open at the table or in advance, enjoying the waft of aroma! Excellent simply with steamed rice or cauliflower rice (LOW CARB).
Serves 2