Makes 2 servings. Difficulty
1 pound talapia filets 1 Tablespoon rice wine 1/2 teaspoon salt 1 Tablespoon canola oil 1 2-inch piece ginger, peeled and cut into thin matchsticks 1 green onion, cut into 1-1/2 inch strips 1/2 small red bell pepper, cut into thin strips 1/8 teaspoon hot red pepper flakes (or more to taste) 1/4 teaspoon sesame oil
Preheat oven to 400°F.
In a small bowl combine rice wine and salt. Set aside.
In a small skillet heat canola oil over medium-high heat. Sauté garlic, green onion and bell pepper for 30 seconds - 1 minute. Remove from heat.
Cut large squares of aluminum foil, big enough to accomodate each filet. (For a pound of talapia you will probably need two foil squares for two filets.) Place talapia in center of each square and pour rice wine mixture over each filet. Spoon ginger, green onions and bell pepper over fish. Sprinkle each filet with hot red pepper flakes and sesame oil.
To assemble; bring up sides of foil squares and seal to form a packet. Transfer fish packets to oven. Bake in foil for 7-8 minutes or until fish flakes easily with a fork.