| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
Fish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Whole striped bass; cleaned |
| 1/2 |
|
Leek; cut in long strips |
| 1/2 |
c |
Sliced anise bulb |
| 2 |
|
Carrots; sliced |
| 4 |
|
White potatoes; cut in 3/4 inch pieces |
| 2 |
lg |
Shitake mushrooms (plus their soaking water if dried) |
| 3 |
|
Sprigs parsley; more or less |
| 1/2 |
c |
White wine |
| 2 |
tb |
Mirin (japanese) |
| 1 |
tb |
Soy sauce |
| 1/4 |
ts |
Roasted sesame oil |
| 1/3 |
c |
Water |
|
|
Salt |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:28:37 CDT
Soak a clay pot in water for 15 minutes Rub the fish with salt, and lay
some of the leek strips inside it, as well as a few sprigs of parsley Put
the carrots on the botom of the clay pot, then the fish, surrounded by the
anise, leeks, and mushrooms, and put the potatoes on top. Mix together the
white wine, mirin, soy sauce, sesame oil & water, and pour over the
potatoes. Cover the clay pot, and place it in a cold oven. Bake at 450
degrees. After 30 minutes, check if the fish is ready.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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