• Email
  • Pin It
 

Sea Bass With Soba Noodles and Sake-Soy Sauce

 

Contributed by:

Sea Bass With Soba Noodles and Sake-Soy Sauce
 

 

1 comment | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Sea Bass With Soba Noodles and Sake-Soy Sauce

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

Times

  • Prep Time : 15 min
  • Cook Time : 15 min
  • Ready Time : 30 min

Servings

4

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
  • 166 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

Directions

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

Nutrients

Servings Per Recipe: 4

Amount Per Serving

  • Calories: 490
  • Total Fat: 5g
  • Cholesterol: 35mg
  • Sodium: 470mg
  • Total Carbs: 65g
  •     Dietary Fiber: 16g
  • Protein: 41g

Tags

 

comments

 

One Response to Sea Bass With Soba Noodles and Sake-Soy Sauce

  1. avatar says: sulevin

    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.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in