Sakana to kinoko no tsutsumiyaki / fish and mushrooms grill-steamed in paper packet

Simple is best when you have fresh ingredients. Upon opening packets at the table, steam and aroma fill the air.

<Ingredients>

2 fillets fish (rockfish in photo)
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.