Steam-Baked Ocean Perch with Lemon and Snow Peas

Name: Steam-Baked Ocean Perch with Lemon and Snow Peas (Akadai no Gingami Mushi)
Yield: Serves 2
Cuisine: Japan
Ingredients: pinch salt; 10 thin slices lemon; 6 fresh snow peas; 2 fillets ocean perch or redfish, 3-4 ounces each, scales removed but with skin intact; 2 fillets ocean perch or redfish, 3-4 ounces each, scales removed but with skin intact; ½ tablespoon saké (Japanese rice wine)

Akadai no Gingami Mushi

Preparation info

Serves
2

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

The bright scarlet skin and sweet, firm, snowy flesh of ocean perch make it a prized fish in Japan, where the colors red and white mean happiness. This dish is sure to make calorie-counting Americans happy: less than 150 calories for this meaty entrée garnished with crisp, bright green snow peas.

Ingredients

2 fillets ocean perch or redfish, 3-4 ounces each, scales removed but with skin intact
½

Asia
Japan
Fish course
Pescatarian

Method

Rinse the fillets under cold running water, and pat the fish dry. Remove any belly bones with tweezers. Sprinkle the flesh of the fish with the rice wine, then lightly salt the flesh.
Across the center of each of two 10 x 12-inch pieces of aluminum foil, arrange two slices of lemon, side by side. Lay a fillet of fish, with its bright red skin facing up, over ea