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[Sakana Gingami-Yaki]

Baked Fish And Vegetables
[Sakana Gingami-Yaki]

Image of Baked Fish And Vegetables<br/>[Sakana Gingami-Yaki]

1 pounds (565 g) flounder, sea bass, cod or other white fish fillets, boned (and skinned, if desired)
5 teaspoons (25ml) sake
1 teaspoon (5ml) soy sauce
1 teaspoon (5ml) fresh ginger juice
teaspoon (2ml) salt
1 large carrot, pared
2 small green bell peppers
1 medium yellow onion
1 tablespoon (15ml) vegetable oil
medium lemon, cut into thick slices or wedges


Serves: 4


1. Cut fish into 4 equal pieces; place in shallow glass bowl. Mix sake, soy sauce, ginger juice and salt in small bowl; pour over fish. Let stand 10 minutes; drain, reserving marinade.

2. Cut carrot crosswise into ⅛ inch (3mm) thick slices; if desired, cut slices into decorative shapes using knife or vegetable cutter. Cut green peppers crosswise into ⅛ inch (3mm) thick slices. Cut onion crosswise into ⅛ inch (3mm) thick slices; separate slices into rings.

3. Heat oven to 325F (160C). Brush oil over centers of 4 pieces (10 inches or 25 cm square each) aluminum foil. Place 1 piece fish on center of each piece of foil; arrange carrot, green pepper and onion slices over fish. Sprinkle with reserved marinade.

4. Bring two opposite sides of foil together over center of food; fold together in inch (1.3cm) folds to seal. Fold up each end of foil packet to securely seal in fish and vegetables.

5. Bake until fish flakes easily with fork, 15 to 20 minutes. Place foil packets on serving plates; unfold foil. Serve immediately with lemon slices.

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