Paper-Wrapped and Steamed Red Snapper

Name: Paper-Wrapped and Steamed Red Snapper
Yield: Serves four
Cuisine: Japanese
Ingredients: 4 small red snapper fillets, no greater than 18 x 6 cm/7 x 2½ in, or whole snapper, 20 cm/8 in long, gutted but head, tail and fins intact; 8 asparagus spears, hard ends discarded; salt; 4 spring onions (scallions); 60 ml/4 tbsp sake; grated rind of ½ lime; ½ lime, thinly sliced; 5 ml/1 tsp shoyu (optional)

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Originally, this elegant dish featured a whole red snapper wrapped in layered Japanese hand-made paper soaked in sake and tied with ribbons. This version is a little easier.

Ingredients

4 small red snapper fillets, no greater than 18 x 6 cm/7 x 2½ in, or whole snapper,

Asia
Japan
Fish course
Pescatarian
Gluten-free

Method

Sprinkle the red snapper fillets with salt on both sides and leave in the refrigerator for 20 minutes. Preheat the oven to 180°C/350°F/Gas 4.
To make the parcels, lay greaseproof (waxed) paper measuring 38 x 30cm/15 x 12in on a work surface. Use two pi