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Asian fish packet


This is a very versatile recipe; the primary technique is wrapping the fish in foil to preserve moisture and not overcooking it. Unbaked packets can be frozen in a freezer bag for several months, so this is a great meal-prep recipe.

The key for flavor is to use a blend of spices and flavors you enjoy. If you love garlic and hate ginger, leave out the ginger. If you detest sesame taste, don't add sesame oil. If you like hot peppers, use more and add chili flakes, if not, use bell peppers or another milder flavor.


  • 4 fish fillets - I prefer salmon but use whatever you have or enjoy
  • 3/4 cup vegetable oil
  • 1/4 cup soy sauce
  • 4 chopped chili peppers (may substitute other peppers depending on taste)
  • Salt & Pepper to season
  • 5 cloves pressed garlic (substitute garlic powder if fresh is unavailable)
  • 1/2 cup coarsely grated chives (optional but highly recommended)
  • 2 Tbs grated ginger (optional - substitute powdered ginger if fresh is unavailable)
  • 1/2 cup cilantro (optional)
  • 3 Tbs sesame oil (optional)
  • Dried chili flakes (optional or to taste)

Prepare Marinade

You want to have enough sauce to cover each fillet - about 1/3 - 1/2 a cup depending on size. Depending on the mix of peppers and green veggies you use you may need to slightly adjust the ratios of oils and soy sauce.

Heat 1/4 cup vegetable oil in a large pan. Add peppers and season with salt. Cook until they begin to soften.

Add dry spices (except garlic powder) and allow to absorb oil and release flavor. Mix in fresh garlic and ginger or garlic powder and let them heat but not burn as they will become bitter if overcooked. Add soy sauce and sesame oil and allow to simmer for a minute or two.

Add the rest of the oil and allow to warm, then stir in the chives or cilantro. Allow to wilt but not burn. Remove from heat.

Prepare fish packets

Stack four large sheets of aluminum foil on a cookie sheet to catch spills. Place a fish fillet in the center and pour a quarter of the marinade over the top. Spread it evenly across the fillet. Fold the ends of the foil over the top of the fish, and the sides up over it to seal in the liquid. Set the packet aside and repeat with the other fillets.


Set a packet you want to bake on a cookie sheet and bake for fifteen minutes at 415° F.

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