Seafood recipe-Foil Bagged Wa-fu Black cod


The most concern when you are baking fish may be hot to maintain the moisture. Placing in the oven cook until done and end up very dry texture.. There several ways to seal the moisture. Like French cuisine, using salt mix with egg white and cover entire fish or use salty pie sheet to wrap up and bake. They are both very effective, it saves just about right moisture and also gives saltiness at the same time. But the process is rather time consuming, besides using lots of material to be discarded afterwards… this time I would like to introduce an easy way of baking fish with just a sheet of tinfoil. You may have seen this type of method every where. As you can guess,, I’m making bit of Japanese way of seasoning. Baking fish and mushrooms with sake & soba tsuyu in tinfoil bag, you can enjoy tremendous concentrated essence!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
1 Black cod
*can be replaced with salmon,halibut,snapper..
1/4 tsp salt
1/2 tbs sake
50g Shimeji mushrooms
3 Shitake mushrooms
1/4 Onion
5 stalks Asparagus
3 Mini tomatoes
1.5~2 tbs Soba tsuyu
1 tsp Sake
10g Butter
salt & black pepper to taste
POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

1-
1. Drizzle sake on black cod.
POINT-ENG

Sake can wash off fishy smell.

 

 

2-
2. Sprinkle salt.
POINT-ENG

Salt can remove excess water that contents fishy juice inside of the meat.

 

 

2-
3. Slice onion.

2-
4. Peel the bottom part of asparagus to remove fibery texture.

2-
5. And cut into 3~4cm long.

2-
6. Cut mini tomatoes into wedges.
POINT-ENG

the combination of mushroom can be varied in anyway you like. Oyster mushrooms, abalone mushrooms, brawn mushrooms are all suitable!

 

 

2-
7.Trim off the root part of shimeji mushrooms

2-
8.Take each stem apart by hands.

2-
9. Cut off the shitake’s stems and slice.

2-
10. Here comes bagging process! Prepare about 30cm x 30cm size of tinfoil. Place sliced onion in the center. put some aside for topping.

2-
11. And then put the mushrooms, put some aside for topping.
POINT-ENG

Mushroom can absorb the juice coming from the fish and prevents from turing into soggy baked fish.

 

 

2-
12. Place the cod on top of it.
POINT-ENG

You can use other kinds of seafood instead. Prawns, squid,scallops are also very suitable!

 

 

2-
13. Put the rest of onion and mushrooms.

2-
14. And decorate with asparagus and mini tomato.

2-
15. For seasoning, I’m using soba tsuyu.
POINT-ENG

to learn about Japanese seasonings please click here!
If you don’t have soba tsuyu, you can go with 1 tbs of soy sauce and 1/2 tbs of sugar instead.

 

 

2-
16. Drizzle some Sake.

2-
17. Place a chunk of butter and sprinkle some salt and pepper.
POINT-ENG

With the butter, you can enjoy the combination of wafu sauce with buttery flavor. And not to mention the aromatic mushrooms underneath!!

 

 

2-
18. Now you can fold your tinfoil. First off, fold the front and back so that both ends will meet in the middle..

2-
19. Over lap the ends and roll in to secure the foil..
POINT-ENG

But don’t roll in too much, because you may need to open up and check the inside while you’re baking..

 

 

2-
20. And then roll in both sides.

1-
21. You can now place in the preheated oven. Bake at 200 celsius for about 10~15minutes or fish gets throughly cooked.

 

 

Copyright © MASA’s Cooking- All Rights Reserved.

2 thoughts on “Seafood recipe-Foil Bagged Wa-fu Black cod

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