Branzino Foil Yaki

 Branzino Foil Yaki

Pretty much every country has their version of en papillote (French for "in parchment"). Some of them are more elaborate (think tamales) while others like the Japanese foil yaki (フォイル焼き・"aluminum foil bake") are super simple. I especially love that this method has the easiest clean up: scrunch aluminum and toss. When I'm out camping in the woods or just short on time, the foil yaki is sure to save the day.

Typically the method is used on fish and/or veggies. I like the "and" version so I got myself a branzino, some mushrooms, and onion and starting assembling the packets. The ingredients in the recipe are more of a suggestion so feel free to experiment (salmon and any type of white fish do really well steamed). The key is to make sure you have enough moisture and that the packet is properly sealed.

Branzino Fillet

Branzino Fillet Seasoned for Foil Yaki

Start off with two layers of aluminum foil in case one layer gets punctured you don't want all the sauce running off. Then season your fish with salt and pepper on both sides of the fillet. If you're using a whole side of a fish like I was, you can cut the fish in half for ease.

Vegetable Pile Up Foil Yaki

I like to have the skin side down and layer all my ingredients on top of the fish. Add sliced onions, enoki mushrooms, and shiitake mushrooms in order. Top off with some sake, soy sauce, and a pat of butter.

Foil Yaki Packaging

I then pull up the two lengthwise edges and fold over twice to seal. Then I fold in the two width edges in twice as well to seal up the packet. Once you've reached this stage, you just need to pop these babies into your oven/toaster oven/campfire grill and wait 10-15 minutes until your fish is done. The tricky part is knowing when it's done. I just open it and make sure the fish is flakey. If not, seal is back up and pop it back in for a few more minutes. Then you open these up at the table and enjoy the steamy aroma and perfectly steamed fish and vegetables. Garnish with slices of lemon.

Branzino Foil Yaki 2


Branzino Foil Yaki
 
Cuisine: Japanese
Author: Yukari
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
Ingredients
  • 1/2 pound of branzino fillet
  • 1/2 onion, sliced
  • 5 shiitake mushrooms (fresh or rehydrated), sliced
  • 1 packet enoki mushrooms, broken apart
  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 2 tbsp butter
Instructions
  1. Cut 4 sheets of aluminum foil (about 9x the size of your fish fillet)
  2. Double up the layer and lay out two sets of aluminum foil
  3. Season the fish fillet with salt and pepper and lay in the center of the foil
  4. Layer onions, enoki mushrooms and shiitake mushrooms on top of the fish
  5. Pour in 1 tbsp each of sake and soy sauce on top of the ingredients and add a tbsp pat of butter on top
  6. Pull up the two lengthwise edges and fold over twice to seal and fold in the two width edges in twice as well to seal up the packet
  7. Bake the foil packets in a 400°F oven for approximately 12-15 minutes (adjust time based on size of fish fillet and)
 

Comments

Post a Comment

Popular posts from this blog

Quicker and Easier Shokupan

Image
  The  shokupan post  is without a doubt my most popular and I'm so grateful that people love it. I continue to make it on a weekly basis because our family loves toast for breakfast. Because I make it so often, I noticed that I don't always have the full 3 hours to devote to bread making. For the time constrained days, I simplify the ingredient list and use a food processor. It shaves off about 45 minutes from the original method. So I wanted to share with you the quicker version today. In fact, the food processor is a better tool for building up the gluten in shokupan. Since I don't have a dish washer and the food processor has so many parts to hand wash, I switch it up with the stand mixer when I have plenty of time to spare. If you are lucky enough to own a dishwasher, I highly recommend using the food processor. Step 1 - Measure: Before I do anything, I measure out 20g butter and cut it into small pieces so that it comes up to room temperature by the time I need it. Th
Read more

Shokupan

Image
  If you don't have 3 hours to devote to bread making and own a food processor, I've written up a quicker version  here !  EDITED (1/29/17): I've made this countless times now and have a few minor tweaks for an even fluffier bread. Main changes are upping the speed of the standmixer to 4 from 2 for more kneading, dividing the dough into 2 balls instead of 3, bench rest of 20 minutes instead of 10-15 minutes, and proofing the second round until the dough is about 4 inches in height. Also, I often skip the water roux and just add the flour and water portion into the dry and wet ingredients because 1) I'm lazy and 2) I freeze my bread once cooled and sliced so it stays fresh without the roux. I have updated the directions and recipe below for these changes.   There are countless recipes for Hokkaido milk bread on the internet, which is shokupan's sweeter cousin. It's absolutely delicious but too sweet for the daily bread. The shokupan is the true workhorse. It make
Read more

Purin: Japan's delicious take on pudding and custard

Image
  Hi everyone! It's so good to be back. I know it's been years since my last post so I wanted to do a quick recap on what's been happening in my life. I'm now a mother to two wonderful humans, H (3 yo) and A (6 mo) and enjoying everyday with our family of four. After having H, I wrote a couple of posts thinking I could keep up but being a stay at home mother proved to be a lot more challenging than I ever anticipated. I even wrote a bunch of recipes, took photos and had plans to start delving into the baby food blog world but somehow almost 3 years have passed without a single post. I've contemplated coming back to this blog so many times but the one thing that has always stopped me was predictable time. With a toddler and a baby in the house, I never know what the day will be like. And if you have a food blog of your own, you may already know this, but photography is one of the most time consuming aspects of a food blog. I write recipes constantly to feed my family
Read more