Miso Kasu Red Snapper Foil Yaki
Ingredients
Directions
Ingredients
1
whole red snapper, deboned, scaled, butterflied (about 1 pound)
Jump
1
purple potato, about 5 ounces, cut into bite-size pieces
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¼
head of Napa cabbage, about 1/4-1/2 pound, cut into bite-size squares
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1
lime, half cut into ½-inch slices, half to squeeze on the fish after
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1-2 tbsp
olive oil
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salt, to season
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soy sauce, for garnish
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Miso Kasu
c
sake kasu
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3 ½ tbsp
sake
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3 ½ tbsp
mirin
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2 tbsp
sugar
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2 tbsp
shiro (white) miso, or aka (red) miso for a stronger taste
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Shiso Verde
16
shiso leaves
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2
stalks of scallions with greens
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1 ¾ c
lime juice
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2
cloves peeled garlic
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3
jalapeños, stems off, deseeded
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a healthy pinch of salt
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1 ½ tbsp
honey
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5 tbsp
vegetable oil
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Miso Kasu Red Snapper Foil Yaki

A whole fish, tenderly cooked in a coating of miso kasu (miso mixed with sake kasu), serves as a quick entrée, with easy cleanup, that you can have ready to go:wrapped in foil and waiting in the fridge for you to turn your oven on. It’s simple to change the vegetables, too, to satisfy whatever season you’re foil yaki-ing.

2 servings

  1. Preheat oven to 425°F.
  2. Combine all of the ingredients of the miso kasu, and rub all over the fish to coat inside and out.
  3. Let it sit with marinade for 20 minutes, up to an hour.
  4. Put the fish in the center of a large square piece of tinfoil. You may need to take 2 sheets and overlap them to create a large sheet to fit the fish and vegetables.
  5. Put the vegetable ingredients around the fish. Place lime slices on top of the fish.
  6. Drizzle fish and veggies with olive oil and sprinkle with salt.
  7. Wrap the fish like a little present, folding the top and bottom over first, and then folding the sides towards the center so there's a neatly and tightly closed package.
  8. After 25 minutes, take a peek inside the foil wrapping (without letting too much of the steam escape) and check on the flesh of the snapper. If it's opaque and springy to touch, it is done.
  9. Finish with a small drizzle of soy sauce over fish and vegetables. Blend together all of the ingredients of the shiso verde, and serve with the fish.

Michael Harlan Turkell

Michael Harlan Turkell is an award-winning pho­tographer and cookbook author of the recently published, ACID TRIP: Travels in the World of Vinegar. He has photographed many prominent chefs’ cookbooks and hosts The Food Seen podcast on Heritage Radio Network.

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