Aromatic Striped Bass

Aromatic Striped Bass
Recipe type: Seafood
Serves: 4
  • 1 1/2 pounds striped bass; whole, cleaned
  • 1/2 leek; cut in long strips
  • 1/2 Cup sliced anise bulb
  • 2 carrots; sliced
  • 4 white potatoes; cut in 3/4" pieces
  • 2 large Shiitake mushrooms (plus their soaking water if dried)
  • few sprigs of parsley
  • 1/2 Cup white wine
  • 2 Tablespoons Mirin (Japanese)
  • 1 Tablespoon soy sauce
  • 1/4 teaspoon roasted sesame oil
  • 1/3 Cup water
  • salt, to taste
  1. Rub the fish with salt, and lay some of the leek strips inside it, as well as a few sprigs of parsley.
  2. Put the carrots on the botom of the clay pot, then the fish, surrounded by the anise, leeks, and mushrooms, and put the potatoes on top.
  3. Mix together the white wine, mirin, soy sauce, sesame oil and water, and pour over the potatoes.
  4. Cover the clay pot, and place it in a cold oven.
  5. Bake at 450 degrees.
  6. After 30 minutes, check if the fish is ready.
  7. This recipe yields 4 servings.
Recipe Source: The New England Surfcaster
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