Doctor's Review: Medicine on the Move

December 18, 2017
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Seafood trio in a treasure chest

With fresh seafood like scallops, fish and shrimp, this dish might fall victim to marauding dinner guests unless you hide it until you’re ready to serve your treasures from the sea. If you like, add a bed of bean thread noodles underneath the Chinese okra to capture all the savoury juices.

2 tbsp. (30 ml) fish sauce

2 tsp. (10 ml) soy sauce

2 tsp. (10 ml) sesame oil

2 tsp. (10 ml) garlic, minced

1 tsp. (5 ml) Chinese rice wine or dry sherry

a pinch of ground white pepper

8 medium raw shrimp, peeled and deveined

4 sea scallops

4 oz. (125 g) firm white fish fillet, such as halibut or cod, cut into 4 equal pieces

1 tbsp. (15 ml) vegetable oil

1 lb. (500 g) Chinese okra or zucchini, cut into ¼-inch- (0.6-cm-) thick rounds

2 green onions, green parts only, thinly sliced

¼ red bell pepper, cut into long, thin strips

Preheat the oven to 400°F (200°C). Combine the fish sauce, soy sauce, sesame oil, garlic, rice wine and white pepper in a medium bowl. Add the shrimp, scallops and fish, and stir to coat evenly. Let stand for 10 minutes.

Cut four 12-by-18-inch (30-by-46-cm) rectangles of parchment paper or heavy-duty foil. Lay them out on a work surface. Lightly brush the centre of each with some of the oil. Divide the okra slices among the pieces of parchment, arranging them in a single layer in the centre. Put 2 shrimps, 1 scallop and 1 piece of fish on top of each okra bed. Spoon some marinade over each.

Bring the long sides of each rectangle together over the seafood and roll them as one to hold together. Seal the ends of each packet with a series of small folds. Place the packets on a large baking sheet. You may need 2 baking sheets.

Bake the packets until the fish is cooked through, about 8 to 10 minutes. Transfer each to a dinner plate. Using the tip of a small, sharp knife, cut a slit in the top of each, being careful of the steam. Open and garnish with green onions and bell pepper. Serve hot. Makes 4 servings.

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