Gochujang-Glazed Cod & Broccolini Packets
Preheat oven to 450 degrees F. Cut 4 large sheets of parchment paper or foil, about 18 inches long (if using foil, coat with cooking spray).Advertisement
Heat oil in a medium saucepan over medium heat. Add scallions, garlic and ginger and cook until softened and just starting to brown, 30 seconds to 1 minute. Add rice and cook, stirring occasionally, until hot, about 1 minute.
To make packets, lay out all 4 sheets of parchment (or foil) on a work surface with the long sides closest to you. Fold each in half (bringing the short sides together), then open. Place 1/2 cup of the rice on one side of each piece, then place equal portions of broccolini on the rice. Sprinkle with 1/4 teaspoon salt. Top with a piece of fish and season with the remaining 1/4 teaspoon salt and pepper. Combine gochujang and mayonnaise in a small bowl; brush the fish with 1 tablespoon each. Close the packets and seal the edges with small, tight folds. Nestle the packets on a large baking sheet.
Bake until the fish is just cooked through, about 14 minutes. (Carefully open a packet to check for doneness--be cautious of the steam.) Set each packet on its own plate. Cut an X in the top with scissors and carefully fold open.
Our favorite cod is U.S. Pacific cod from Alaskan waters; other West Coast cod and some Atlantic cod (sometimes called scrod) can also be sustainable choices. For the most up-to-date information about choosing sustainable seafood, visit seafoodwatch.org.
Gochujang (Korean chile paste) is a fermented spicy condiment made from red chiles, soybeans and salt. Find it in Korean or Asian markets and some well-stocked supermarkets or natural-foods stores. To make a substitute, combine 2 tablespoons each white miso and Asian-style chile sauce, such as sriracha, and 2 teaspoons molasses.
1 1/2 starch, 1 vegetable, 2 1/2 lean meat, 1 fat