Sake No Mushiyaki
|Fresh fish fillets||4|
|Sake/Dry sherry||15 Milliliter (1 Tablespoon)|
|Eggs||5 , hard cooked|
Preheat the oven to 450Â°F (230Â°C).
Wipe the fish fillets thoroughly.
Salt and pepper the fish, and let it stand for 5 minutes.
Cut squares of heavy aluminum foil of suitable length, and put each slice of fish on a separate square.
Sprinkle the sake on the fish, and top each piece with a slice of lemon.
Slice each egg into 3 or 4 slices and place it along the side of the fish.
Fold the foil around the fish so that it is tightly sealed.
Place packages on a baking sheet.
Bake the fish for 12 to 13 minutes. (For larger pieces it will require longer time.)
If your fish is low in fat, it is good to add a little butter to each piece.
Serve on a plate lined with fancy lettuce.
Sprinkle with lemon juice and soy sauce while it is piping hot, and serve.
Serving size: Complete recipe
Calories 961 Calories from Fat 348
% Daily Value*
Total Fat 39 g60.1%
Saturated Fat 7.9 g39.3%
Trans Fat 0 g
Cholesterol 1454.2 mg484.7%
Sodium 1299.2 mg54.1%
Total Carbohydrates 15 g5%
Dietary Fiber 7.3 g29.1%
Sugars 5.3 g
Protein 141 g282.4%
Vitamin A 518.2% Vitamin C 148.7%
Calcium 56.1% Iron 41.9%
*Based on a 2000 Calorie diet