Each serving is wrapped up in parchment paper so when diners untie it, they are met with a burst of aromas and textures.
Sea Bass With Soba Noodles and Sake-Soy Sauce
Servings
4 Servings
Ingredients
- 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
Instructions
- In bowl, combine sauce ingredients and stir until well-combined. Set aside.
- 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.
- 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
this recipe should be great for you, doesn’t need any modifications.
Please offer lower carb modifications with recipes; many of your readers watch blood sugar!
Thanks for getting back to me so quickly. I figured that out when I looked at the preparation directions & saw each packet had 4 mushrooms. This recipe looks awesome!
LOL, it is supposed to be 16 – thanks for the comment.
Does it really use 166 fresh shitake mushrooms??? That’s a lot of mushrooms of any kind. How many does this recipe really take?
Sea Bass is delicious, but is also an endangered species which we shouldn’t be buying (it was my favorite to buy, till I learned of its precarious situation). There’s no reason why this recipe can’t be used/promoted with a different fish.