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Ramen Ginger-Chili Tilapia Packets

by Michelle | Published: Dec 22, 2016. Modified: Feb 18, 2019 | 663 words. About 4 minutes to read this article. | Post may contain affiliate links

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ramen ginger-chili tilapia packets serving on a blue plateRamen Ginger-Chili Tilapia Packets take about 40 minutes, they’re a cinch to put together, and they’re packed with flavor. The ginger perfectly balances the acidity of the vinegar, the saltiness of the soy sauce, and the heat of the chili sauce. 

Cooking stuff in packets

Ramen ginger-chili tilapia packets: assembly in foil

The idea of cooking food in packets has been around for thousands of years: think banana leaves, grape leaves, or corn husks stuffed with yummy things and cooked over fires or in barbeque pits. The official French term for this technique is en papillote. It’s  very versatile: simply place thin-cut poultry or meat, or fish, or shellfish in a packet with vegetables, some herbs, and some broth to help everything cook. For Ginger-Chili Tilapia, we also use the broth to cook our noodles.

Here at Flipped-Out Food, we like this technique because 1) it’s fast and 2) clean-up is super easy. I have Ramen Ginger-Chili Tilapia Packets filed under “One-Pot Meals” because everything is cooked together in the same vessel—but the fact that you didn’t even dirty a pot makes this technique even better than a traditional one-pot recipe.

Assembling the Ramen Ginger-chili tilapia packets

You’ll want heavy-duty foil for this project. You need pieces of foil that are large enough to make a roomy package around the fish and noodles. I like to make an indentation in the foil so that the sides are folded up slightly, which will prevent the ingredients leaking out as you assemble the ingredients. I put noodles on the bottom, ladle the sauce over the top, and sprinkle slivered scallions all over the top. Then I simply gather up the sides of the foil packet and roll the top, leaving a tiny opening so that steam can get out.

Although I carefully open the ramen ginger-chili tilapia packets halfway through the cook time and spoon the sauce over the top of the fish, it’s not critical to do so. After about 25 minute, I check to see if the fish flakes easily with a fork, which means it’s cooked through. Then it’s just a matter of plating and eating.

There you go! Ramen Ginger-chili tilapia packets for the win! They make for a quick, tasty, healthy meal that I hope you’ll really enjoy.

Check out Mastering Easy One-Pot Meal Recipes for even more easy dinner inspiration!

Cheers,

Michelle



ginger chili tilapia recipe
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Ramen Ginger-Chili Tilapia Packets

Ramen Ginger-Chili Tilapia Packets take about 40 minutes and they're a cinch to put together. Be sure to use good-quality Ramen noodles rather than those 20-cent varieties: the good ones are in the ethnic aisle of most grocery stores. You’ll need heavy-duty aluminum foil for this project!

Course: Entree
Servings: 2
Author: Michelle Frank
Ingredients
  • 2 tilapia filets (if frozen, thaw first)
  • 1 package of Ramen noodles (crunch up the noodles and discard the flavoring packet)
  • 1- inch square of fresh ginger, peeled and finely grated.
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/2 cup low-sodium chicken broth
  • 1 tsp. sesame oil
  • 1 tbsp. chili garlic sauce (I like the one with the green cap and the rooster on the front by Huy Fong Foods)
  • 1 scallion, cut into 1-inch pieces, then thinly sliced lengthwise
Instructions
  1. Heat oven to 350°.

  2. Make a pocket in each of 2 large pieces of aluminum foil. Assemble your packets with half of the crunched-up ramen noodles on the bottom of each. Lay the fish on the noodles and ladle the sauce over the top. Scatter the scallions over each fish and close up your packets, leaving a small slit to allow steam to vent.
  3. Place the packets in the oven and cook until the fish is flaky and cooked through, 25-30 minutes (depending on the thickness of the fish). I carefully open the packets halfway through the cook time and spoon the sauce over the fish again, but this isn’t required.
  4. When the fish is done, remove your packets and plate your dish: there will be plenty of sauce left over to drizzle over the fish. Makes 2 servings. Enjoy!

Related Content:

Mediterranean-Style Fish en Papillote platedMediterranean-Style Fish en Papillote: a healthy, incredibly tasty meal that’s done in under 40 minutes. Perfect for weeknights!

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Filed Under: Crazy-fast Meals, Easy Asian Recipes, One-Pot Meal Recipes, Recipe

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About Michelle

Hi there! I'm Michelle, a former scientist turned food blogger and consultant. Throughout my career, I have run up against the challenge of cooking food in as little time as possible during stressful times. I have learned strategies that help me cook good food without the stress, and I'd like to share them with you! Plus, I draw upon my science background (PhD in Physiology, with lots of lab-rat work in biochemistry and microbiology) to inject my writing with nutritional/ biochemical geekery. Read More…

For a Low-Stress Holiday Dinner:

A collage of turkey dinner favorites: clockwise from upper left, Ultimate Classic Roast Turkey, Easy Sausage Stuffing, Orange-Ginger-Spice Cranberry Sauce, and Make-Ahead Green Bean Casserole.

Your Guide to Mastering Easy One-Pot Dinner Recipes

Mastering Easy One-Pot Meal Recipes: a collage of several of the most popular one-pot recipes on Flipped-Out Food. Clockwise from top left: Arroz con Pollo, Cornish Game Hens with Mushroom-Barley Pilaf, Ground Beef Stroganoff, Dorm Room Microwave Queso Spaghetti, Creamy One-Pot Stovetop Macaroni and Cheese, Healthy Dorm Room Microwave Pasta, Leftover Vegetable Fried Rice, and Kielbasa-Cabbage-Fennel Skillet..

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