Grilled fish in foil is a very common home-cooking technique in Japan. It is a very quick and easy everyday dinner, but also a healthy and delicious dish.
If cooking a light meal is your goal, cooking in a sealed aluminum foil packet is great. It is essentially steaming your food and no fat is required, unlike sauteeing. While we used a little butter to add richness to the dish, you can absolutely omit it if you’re watching fat intake. Here we made the dish with salmon, but most any fish can work beautifully, especially white fish like cod. Your favorite vegetables can be used in the dish, but we recommend to add some kind of mushroom to add a nice flavor to the dish. Ponzu sauce goes very well with fish, and you can also add some Shichimi hot pepper if you like a little kick.
The best part is that there is not much cleaning after eating. Use the packet on – or as – your plate and discard it when dinner is over. You can also make this dish ahead in the morning when you have time, then your dinner is cooked in the oven within 15 minutes at night after a busy day.
Video
Ingredients
- 4 spears asparagus
- 1/2 bunch Shimeji mushrooms
- 2 salmon fillets (120-150 g each)
- 1/2 tsp salt
- 2 tsp Sake
- 2 tsp butter
- chopped green onion
- 2 Tbsp Ponzu Sauce
Instructions
- Preheat the oven to 450 F. Slice asparagus spears diagonally. Remove the bottom of the Shimeji mushrooms and break apart into small pieces by hand. Salt salmon fillets on both sides.
- Take 2 pieces of large aluminum foil squares, and place half of Salmon, asparagus, and Shimeji on each sheet. Sprinkle with Sake and put butter on top. Close up the foil tightly by folding a couple of times in the middle and sides so that they form sealed packets.
- Put the packets on a baking sheet, and bake in the oven for 12-15 minutes.
- Just before eating, open the foil and top with green onion and Ponzu sauce.
1 Comment
Thanks for the recipe,I would love to try it one day.