From the Japanese Cooking class Cookbook. Fish with Asian flavors baked in foil packets.
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- 1 1/4 lbs flounder, sea bass, cod or 1 1/4 lbs other white fish fillets
- 5 teaspoons sake
- 1 teaspoon soy sauce
- 1 teaspoon fresh ginger juice
- 1/2 teaspoon salt
- 1 large carrot, pared
- 2 small green peppers
- 1 medium yellow onion
- 1 tablespoon vegetable oil
- 1/2 medium lemon, cut into thick slices (or wedges)
- 1Preheat oven to 325 Fahrenheit.
- 2Cut fish into 4 equal pieces; place in a shallow glass bowl. Mix sake, soy sauce, ginger juice, and salt in a small bowl, then pour over the fish. Let stand 10 minutes; drain, reserving marinade.
- 3Cut carrot into 1/8 inch thick slices; if desired, cut slices into decorative shapes using knife or Japanese vegetable cutter. Cut peppers crosswise into 1/8 inch thick slices. Cut onion crosswise into 1/8 inch thick slices and separate slices into rings.
- 4Brush oil over center of 4 pieces (10 inches square) aluminum foil. Place 1 piece fish on the center of each square. Arrange sliced vegetables over the fish. Sprinkle with reserved marinade.
- 5Bring two opposite sides of foil together over center of food; fold together in 1/2 inch folds to seal. Fold up each end of the foil packet to securely seal in fish and vegetables.
- 6Place packets on a baking sheet and bake 15-20 minutes, or until fish is done. Serve immediately with lemon slices.
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Nutritional Facts for Baked Fish and Vegetables (Sakana Gingami-Yaki)
Serving Size: 1 (238 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 159.2
- Calories from Fat 56
- Total Fat 6.3 g
- Saturated Fat 1.1 g
- Cholesterol 63.9 mg
- Sodium 809.5 mg
- Total Carbohydrate 6.8 g
- Dietary Fiber 1.8 g
- Sugars 3.1 g
- Protein 18.6 g
The following items or measurements are not included: