Ramen 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
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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.
Cheers,
Michelle
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!
- 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
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Heat oven to 350°.
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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.
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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.
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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: a healthy, incredibly tasty meal that’s done in under 40 minutes. Perfect for weeknights!
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