Yellowtail (lacedra), baked in a pouch with garlic and soy sauce
Description
The recipe won't take much time. In Japan, lacquer is used to prepare sushi or sashimi, as well as soups, and for baking with various sauces. I suggest a simple recipe for baked fish. Soy sauce and garlic will enhance the flavor of the finished dish. The sauce can be served separately, allowing you to add it to taste while eating. Serve hot.
Instructions
- 1
Step 1
Prepare the ingredients. I have a frozen yellowtail weighing 800 grams.
- 2
Step 2
Remove the head and gut the fish. There's no need to remove the small scales on the skin. The yellowtail's head is large and can be kept for making fish broth.
- 3
Step 3
Rinse the fish in cold water and place it in a baking bag. Put it in the oven for 20-25 minutes. Bake at a temperature of 200 degrees.
- 4
Step 4
While the fish is baking, pour soy sauce into a small bowl and add garlic pressed through a garlic press. Mix everything well.
- 5
Step 5
Remove the cooked fish from the oven and cut off the top part of the pouch. Fillet the fish. First, peel off the skin from the top part. Then, use a spatula to remove the fish fillet. Remove the central bone and the small side bones around the edges. You can easily remove the bones with a fork or the back of a knife. Then, take out the fillet from the lower part of the fish, leaving the skin at the bottom of the pouch.
- 6
Step 6
Place the fish fillet on a flat plate. Pour the juice remaining in the pouch over the fish pieces. Serve the dish with the prepared sauce.
- 7
Step 7
Serve yellowtail with fresh herbs, add salt and pepper to taste.