Baked Fish with Negi Sauce
This sauce made with olive oil gives you some Italian flavor.
Photographed by Takeharu HIOKI
Ingredients (Serves 4)
- 2 white-flesh fish, e.g scorpion fish (one, if large)
- Thyme, as needed
- Bay leaf, as needed
- White wine, as needed
- 1 naga-negi long onion (minced)
- 1 1/2 tbsp capers (chopped)
- 1 1/2 tbsp wholegrain mustard
- 2 tbsp lemon juice
- 2-3 tbsp white wine
- 1/2 tbsp balsamic vinegar
- 6 tbsp olive oil
- 1 tbsp peanut oil or other vegetable oil
- Olive oil
Remove the scales and gills. Make an incision along the stomach and remove the guts. Wash thoroughly and pat dry. Score the skin in a diagonal direction.
Rub salt and pepper into the skin and stomach. Stuff the fish with thyme and bay leaf. Drizzle olive oil and white wine evenly over the surface.
Adjust the amount of herbs according to the size of the fish.
Cover a baking sheet with parchment paper and place the stuffed fish on top. Preheat the oven to 200°C and bake for 20-30 minutes until the fish is done.
A whole fish is less likely to dry and is actually easier to cook and serve. Prepare the fish and pop it in the oven so that it will be ready for serving at the desired time.
Combine all the ingredients for the [negi sauce].
Most negi sauce is Chinese. But if you use olive oil, lemon and wholegrain mustard, you can make it into an Italian sauce.
Plate up the fish and divide into individual portions. Serve with [negi sauce].