Andrea Nguyen's Ginger Halibut Parcels

• servings: 4 servings

Ingredients

3 garlic cloves, thinly sliced

1/4 cup thin, matchstick-cut ginger

1 1/4 teaspoons sugar

1/4 teaspoon freshly ground black pepper

2 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons canola or other neutral oil, plus more for brushing

8 ounces baby bok choy, quartered and cut on a sharp diagonal into pieces about 1 inch wide and 2 inches long

1 1/2 teaspoons toasted sesame oil

One 1 1/4 pound halibut filet, cut into four pieces

2 medium scallions, green and white parts, cut on a sharp diagonal into pieces about two inches long

Directions

Position a rack in the center of the oven and heat to 400 degrees.

In a small bowl, combine the garlic, ginger, sugar, pepper, oyster sauce, soy sauce and canola oil. In a larger bowl, toss the bok choy with the sesame oil.

If using parchment from a roll, cut it into four sheets the size of a baking sheet; you’ll need four total. Brush the center of one of the sheets with some canola oil, and with the parchment horizontal (like a place mat), place one-fourth of the bok choy on in the center; top with one-fourth of the scallion white parts. Place a halibut filet on top and drizzle with one-four of the garlic-ginger-soy mixture and scatter one-fourth of the scallion greens over. Bring the top and bottom of the parchment rectangle together, and scrunch it closed; then twist the left and right edges into tightly closed points. Repeat with the other three filets.

Transfer the four parcels to a rimmed baking sheet. (At this point, they may be refrigerated for up to 2 hours. Return them to room temperature before baking.) Roast the fish for 14 minutes. Serve immediately, letting diners tear open the parcels themselves.