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Lemongrass has a fibrous, woody texture. Use the back of a knife to crush the stalk before mincing. As an alternative, use an equal amount of store-bought lemongrass paste.

Source: Better Homes and Gardens


Recipe Summary

45 mins
30 mins
4 packets


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Finely chop four green onions. In a small bowl combine chopped green onions, lemongrass, ginger, and oil; set aside. Cut four 15-inch-long pieces of parchment paper. Fold each in half like a book, creasing the center. Open papers and spread an even amount of the lemongrass mixture across the middle of one side of each paper.

  • Cut the remaining green onions into 2-inch pieces. Top lemongrass mixture evenly with green onions, mushrooms, and peppers. Drizzle lightly with sriracha. Place fish on vegetables; add a squeeze of lime juice. Season with salt. Top with cilantro.

  • Fold parchment over food. Seal packets: Starting at the bottom folded edge, crease the corner up at an angle. Working in 2-inch sections, continue creasing open edges, overlapping each fold. Make sure folds are creased tightly so they don't open. Finish by tucking the last flap underneath packet (packet will be a half-moon shape). Transfer filled packets to a baking sheet. Bake 15 to 20 minutes.* Make a narrow slit and check if fish flakes easily when tested with a fork. (Bake 1 to 2 minutes more, if needed.) Open packets carefully to serve. Makes 4 servings. *Tip: If fish fillets are 3/4 to 1 inch thick, increase baking time to 20 to 25 minutes.

Nutrition Facts

163 calories; fat 3g; cholesterol 49mg; carbohydrates 11g; mono fat 2g; poly fat 1g; insoluble fiber 2g; sugars 5g; protein 23g; vitamin a 1393.1IU; vitamin c 133.1mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 5mg; vitamin b6 0.5mg; folate 61.2mcg; vitamin b12 1.1mcg; sodium 279mg; potassium 903mg; calcium 48mg; iron 1.8mg.