Paper-Wrapped and Steamed Red Snapper

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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.
  2. To make the parcels, lay greaseproof (waxed) paper measuring 38 x 30cm/15 x 12in on a work surface. Use two pi