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.