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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 450°F. Cut 4 large sheets of parchment paper or foil, about 18 inches long (if using foil, coat with cooking spray).
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.