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Sea Bass With Soba Noodles and Sake-Soy Sauce

Sea bass and Noodles

Each serving is wrapped up in parchment paper so when diners untie it, they are met with a burst of aromas and textures.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • Sake-Soy Sauce
  • 1/2 cup sake
  • 1/4 cup reduced sodium soy sauce
  • 1 tablespoon canola oil
  • 2 teaspoons freshly grated fresh ginger
  • 1/2 tablespoon finely chopped garlic
  • 1/2 teaspoon black pepper
  • 4 sheets parchment paper, 15 x 15 inches
  • 6 oz pre-cooked soba noodles
  • 16 fresh shitake mushrooms, stems discarded
  • 1/4 cup bamboo shoots
  • 12 spears fresh asparagus, trimmed and cut in half
  • 4 fresh sea bass fillets, scaled and skin removed, about 3 oz each
  • 4 pieces butchers’ twine, each about 8 inches long


1. In bowl, combine sauce ingredients and stir until well-combined. Set aside.

2. Lay one sheet of parchment paper on table. Place one quarter of cooked soba noodles, 4 shitake mushrooms, bamboo shoots, 6 asparagus pieces and one piece of sea bass in center of parchment paper. Repeat three times.

3. Add 3 Tbsp (45 mL) sake-soy sauce and bring all sides of packet toward center to close. Tie air-tight with string. Repeat process three times until four packets are made. Place on baking sheet and bake at 400 °F (200 °C) for 15 to 20 minutes depending on thickness of the fish. Serve hot, instructing diners to unwrap parchment paper.

Source: Canola Info

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