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!
- 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
Heat oven to 350°.
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.
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.
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!