Japanese Fish Recipe


CourseMain Ingredient


 Whole trout1 Pound
 Whole carp3 Pound
 Salt To Taste
 White pepper1
 Lean bacon slice2
 Margarine2 Teaspoon
 Cabbage leaves4 Large
 Chopped parsley2 Tablespoon
 Mushrooms1 Pound
 Sugared ginger/Candied ginger piece2 Medium
 Soy sauce3 Tablespoon
 Ground anise1 Pinch
 Hot water1 Cup (16 tbs)
 Cornstarch2 Teaspoon
 Bacon dripping2 Tablespoon
 Lemon juice1⁄2
 Lemon slices5 Medium


Have fishmonger scale and clean out the insides of the fish, but leave fish whole.
At home wash fish thoroughly under running water, pat dry, and rub with lemon juice.
With sharp knife make shallow incisions in backs of both fish; rub with salt and pepper.
Cut bacon into small strips; insert one strip in each incision.
Grease ovenproof baking dish with margarine; line with cabbage leaves.
Place fish on top.
Slice mushrooms and sugared ginger.
Mix together; spoon over fish.
Sprinkle with soy sauce and ground anise.
Pour in small amount of hot water.
Cover with lid or aluminum foil; place in preheated 350°F oven.
Bake for 30 minutes.
While baking, gradually add rest of hot water, and baste fish with pan drippings.
Remove fish and cabbage leaves from pan.
Arrange on a preheated platter.
Bring pan drippings to a boil, scraping all brown particles from bottom of pan and adding more water, if necessary.
Blend cornstarch with small amount of cold water, add to pan drippings, and stir until sauce is smooth and bubbly.
Correct seasonings, if necessary, and serve separately.
Melt and heat bacon drippings.
Pour over fish and sprinkle with lemon juice.
Garnish fish with chopped parsley and lemon slices.