Cooking fish at home isn’t something that should freak you out, it’s really very simple. Your place won’t stink like a fishery, it’ll taste great, you’ll be eating healthy (because you know exactly what’s been put in the dish), it’s quick to prepare and cook and it won’t cost you as much to make this at home as it would if you ordered it at a restaurant.
The best fish to use for this dish is something like a sea bass, halibut, branzino, or grouper. The flavors in this dish are pretty subtle, so you wouldn’t want to use a fish that has a really heavy flavor (like salmon). Once you have your filet, you’ll want to cut it into 4-6 ounce pieces.
This dish has a wonderfully rich flavor while being really good for you.
- 1 Cup Sake
- 3 Tablespoons Soy Sauce (I recommend using the regular salt soy sauce)
- 2 Teaspoons Sugar
- 1 Piece of Lemongrass
- 1 Tablespoon Grated Fresh Ginger (If you don’t have fresh, you can substitute 1 Teaspoon of ginger powder – but fresh is better)
- 1/2 Cup Sliced Green Onions (Scallions)
- 1/2 Cup Shredded Carrots
- 1 Finely Chopped Garlic Clove (Optional)
- 2 Pieces 12″x12″ Foil
Preheat your oven to 400°.
In bowl mix together the sake, soy sauce, ginger, sugar and garlic (if you chose to use the garlic). Slice the lemongrass stalk into 3″ pieces. Once the lemongrass is cut into the pieces, bruise it with a meat tenderizer. (The lemongrass stalk is pretty woody, so you need to bruise it a bit to release the lemony fragrance and taste. If you don’t have a meat tenderizer, you can use pretty much anything that’s solid and sturdy. Just make sure you don’t use something that can break and don’t do the bashing directly on your counter…do it on the cutting board.) Add the lemongrass stalks into the bowl with the other ingredients.
Lay 1 fish filet in the center of each piece of foil and slightly turn up the edges on the foil (to keep the liquid from spilling out as you pour it onto the fish). Spoon one quarter of the mixture over each fish filet. Lay half of the cut lemongrass stalks on top of each fish filet. Sprinkle each fish filet with half of the green onions and half of the shredded carrots.
Fold up two sides of the foil, over the fish, and fold over one another. Then pull up the other two sides of foil to form a loose package out of the fish. Make sure there are no opening and that the folded up edges are slightly elevated. Lay both pouches onto a baking sheet or put into a baking pan.
Bake in oven for 10-14 minutes. The time will vary based on the thickness of your fish filet as well as whether or not your oven is true to the temperature.
Remove the lemongrass before serving. Serve with steamed rice and veggies. Pour the remaining sake sauce over steamed rice and veggies.