<Ingredients>
Large handful mushrooms (chanterelles in photo)
2 green onions
2 tbsp sake
2 thin (2-3 mm) slices butter (or 2 tsp sesame oil)
Lemon or lime, soy sauce (not in photo)
<Directions>
1.
Julienne or diagonally slice green onions thinly.
Tear mushrooms into smaller pieces.
2.
On parchment paper, place fish, green onion, and mushroom, and top with butter. Pour 1 tbsp sake each.
Wrap.
To ensure a tight seal, first fold in the two long ends, then twist both sides like candy wrapping.
3.
Bake at 200-230 C (400-450 F) until done, about 10-15 minutes.
4.
Serve immediately with citrus such as lemon or lime, and soy sauce.
<Notes>
- Fish must be fresh. Previously frozen fish is not recommended.
- Use only a small amount of butter. You are eating the main ingredients, not butter!
- If fresh mushrooms are not available, simply forget about them. Dried mushrooms would taste too strong with this method. Fish with green onion (especially white part) and ginger is a good combination too.
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