Aromatic Striped Bass
Whole striped bass clay-pot baked with leeks, anise, shiitake mushrooms, potatoes, and a Japanese-inspired sauce.
JapaneseSeafoodIntermediate35 minBy Northstar
Ingredients
Servings
4
- 1 0.5 lb whole striped bass, cleaned
- 0.5 whole leek, cut in long strips
- 0.5 cup sliced anise (fennel) bulb
- 2 whole carrots, sliced
- 4 whole white potatoes, cut in 3/4-inch pieces
- 2 whole large shiitake mushrooms
- 0.5 cup white wine
- 2 tbsp mirin
- 1 tbsp soy sauce
- 0.3 tsp roasted sesame oil
- 1/3 cup water
- 1 tsp salt
Instructions
- 1
Soak a clay pot in water for 15 minutes.
- 2
Rub fish with salt. Lay some leek strips inside the cavity along with a few parsley sprigs.
- 3
Put carrots on the bottom of the clay pot, then the fish, surrounded by anise, leeks, and mushrooms. Place potatoes on top.
- 4
Mix together white wine, mirin, soy sauce, sesame oil, and water; pour over potatoes.
- 5
Cover the clay pot and place in a cold oven. Bake at 450°F. After 30 minutes, check if fish is ready (flakes easily).
Tags
seafoodwhole fishbassclay potjapaneseshiitakearomatic