Hirame no Mushiyaki (steamed flounder)

The other day, Peter from Kalofagas did a delicious looking Grouper En Papillote. It reminded me of a Japanese dish with a similar preparation called Mushiyaki (pronounced moo-shi-yah-kee) which translates to “steam grilled”.

Traditionally wrapped in bamboo leaves and grilled over coals, this isn’t one of those recent transplants. Since I don’t have a bamboo tree in my yard (or any yard at all for that matter), I adapted a more French technique of wrapping the fish in parchment paper a la Fillet De Limande En Papillote. The flounder fillets are wrapped in parchment paper with some leeks and enoki mushrooms, along with some dashi infused soy sauce, sake and mirin. It’s then put in a hot oven so the steam from the liquids gently cooks the fish.

Since it’s not breaded and there’s no cooking oil used it’s low in carbs and fat which (aside from the sodium) qualifies it as healthy. I’m sure this comes as a welcome change after a week of deep fried foods here:-) It’s also great for dinner parties as it takes little work, can be prepared ahead of time and looks rather impressive when you unwrap it at the table.

parchment paper
1 pack enoki mushrooms
1 small leek julienned
4 small flounder fillets
4 Tbs mirin
4 Tbs sake
8 tsp dashi soy sauce
Meyer lemon zest
thinly sliced green onion
shichimi togarashi (Japanese 7 spice chili)

First cut the parchment paper into big circles. The way I do this is to first cut squares off the role by folding it into a triangle then cutting along the edge. Lay the square piece of parchment paper in front of you and fold it in half then in half again, which should give you a square piece of parchment paper 4 layers thick. Put it on a flat surface with the cut edges facing away from you then place a large bowl on top of the paper from one cut corner to the other, tracing the outline. Cut it out and you should have a perfect circle.

Preheat the oven to 400 degrees F and move the rack to the bottom position.

Lay a quarter of the mushrooms and leeks in the center then place a fillet of flounder on top. Fold the parchment paper over to make a “taco”. Now, fold the two corners inside and up (see photo below) so it forms a boat.

Start folding over the parchment paper from one corner and stop about two thirds of the way through. Add 1 Tbs of Mirin, 1 Tbs of sake and 2 tsp of dashi soy sauce into the pouch. If you don’t have dashi soy sauce, you can use regular soy sauce with some dashi powder sprinkled in.

Finish folding over the parchment paper then seal the end by tucking the edge under the final fold. Stand the pouches up on the seam (so the folded parts face up) on a baking sheet and put in the oven. Bake for about 15 minutes (depending on how thick your fillets were).

Remove from the oven and open the pouches up on a plate to serve, garnishing with some scallions, lemon zest, and shichimi togarashi. I usually serve this with a bowl of rice.

  • http://www.kalofagas.blogspot.com/ Peter

    Marc, I see you wrapped your fish in the proper “papillote” method.

    That fish looks good even raw and you know I’d eat that.

    I think mushrooms and seafood pair wonderfully, props on the Enoki.

    Delighted to have inspired you…you put your own “stamp” on this one.

  • http://www.kalofagas.blogspot.com Peter

    Marc, I see you wrapped your fish in the proper “papillote” method.

    That fish looks good even raw and you know I’d eat that.

    I think mushrooms and seafood pair wonderfully, props on the Enoki.

    Delighted to have inspired you…you put your own “stamp” on this one.

  • http://www.sweetsfoods.com/ Gera @ SweetsFoods

    Hi Marc!

    Gorgeous pics and impossible to not result so good and healthy with all those ingredients!
    Sometimes it’s necessary to adapt the recipes to “western” techniques…without losing the essential…
    Already voted some days before :)

  • http://www.sweetsfoods.com/ Gera @ SweetsFoods

    Hi Marc!

    Gorgeous pics and impossible to not result so good and healthy with all those ingredients!
    Sometimes it’s necessary to adapt the recipes to “western” techniques…without losing the essential…
    Already voted some days before :)

  • http://www.realepicurean.com/ Scott at Realepicurean

    Great cooking method; always a favourite with fish.

  • http://www.realepicurean.com Scott at Realepicurean

    Great cooking method; always a favourite with fish.

  • http://www.pigpigscorner.com/ pigpigscorner

    They look delicious! I’ve never tried this method, sounds great!

  • http://www.pigpigscorner.com pigpigscorner

    They look delicious! I’ve never tried this method, sounds great!

  • Emily

    I love steamed fish! My mom makes this delicious dish that is quite similar, but you put a nice twist on it with the parchment paper. Its probably one of the only cooked fish dishes I would eat :)

  • Emily

    I love steamed fish! My mom makes this delicious dish that is quite similar, but you put a nice twist on it with the parchment paper. Its probably one of the only cooked fish dishes I would eat :)

  • http://www.tartelette.blogspot.com/ Tartelette

    I voted! I also enlisted my better half and his students to vote and promised a few boxes of macarons if either of us make it!! You deserve it….I want to invite you over for dinner and watch you cook :) So yes, dear Marc, you have a standing invitation at our house!!

  • http://www.tartelette.blogspot.com Tartelette

    I voted! I also enlisted my better half and his students to vote and promised a few boxes of macarons if either of us make it!! You deserve it….I want to invite you over for dinner and watch you cook :) So yes, dear Marc, you have a standing invitation at our house!!

  • http://whiteonricecouple.com/ White On Rice Couple

    Congrats on the nomination! We’ll head on over there in a minute…
    Baking fish in parchment is something I’ve been dying to try. I love your combo of soy sauce, sake and mirin. The marinade is a triple threat!

  • http://whiteonricecouple.com White On Rice Couple

    Congrats on the nomination! We’ll head on over there in a minute…
    Baking fish in parchment is something I’ve been dying to try. I love your combo of soy sauce, sake and mirin. The marinade is a triple threat!

  • http://tastewiththeeyes.blogspot.com/ Lori Lynn

    1. I voted for you, Good Luck.
    2. I like this dish very much.
    LL

  • http://tastewiththeeyes.blogspot.com/ Lori Lynn

    1. I voted for you, Good Luck.
    2. I like this dish very much.
    LL

  • http://www.sugarbar.org/ diva

    just 2 days ago, i steamed a cod fillet in a foil bag with some vegetables & mushrooms in sake and soy sauce. doesn’t sound as good as yours! this is lovely..thanks for educating me a little. i hope to give this a try sometime.x

  • http://www.sugarbar.org diva

    just 2 days ago, i steamed a cod fillet in a foil bag with some vegetables & mushrooms in sake and soy sauce. doesn’t sound as good as yours! this is lovely..thanks for educating me a little. i hope to give this a try sometime.x

  • http://www.tan-kitchen.com/ Tan

    i wish i could have some of that for dinner. Love fish and i love to try before folding if can…like salmon with salad…heheheh…;)

  • http://www.tan-kitchen.com Tan

    i wish i could have some of that for dinner. Love fish and i love to try before folding if can…like salmon with salad…heheheh…;)

  • http://www.practicallydone.com/ helen

    I really hope you win, Marc. It’ll be well-deserved.

    This dish looks delicious. I’ll be going to my local Japanese grocery store to stock up on some ingredients. It’s never a short visit, nor a cheap visit…

  • http://www.practicallydone.com helen

    I really hope you win, Marc. It’ll be well-deserved.

    This dish looks delicious. I’ll be going to my local Japanese grocery store to stock up on some ingredients. It’s never a short visit, nor a cheap visit…

  • http://www.weareneverfull.com/ we are never full

    this really looks nice. we do parchment pouches often, usually w/ a bit of wine or sherry or pernod, but your marinade would do well when i need that salty flavor. really beautiful pictures as always. if you don’t win that award, i have mafia connections so just let me know…

    we’ll miss you tonight! have fun and tell everyone we said hello! next time…

  • http://www.weareneverfull.com we are never full

    this really looks nice. we do parchment pouches often, usually w/ a bit of wine or sherry or pernod, but your marinade would do well when i need that salty flavor. really beautiful pictures as always. if you don’t win that award, i have mafia connections so just let me know…

    we’ll miss you tonight! have fun and tell everyone we said hello! next time…

  • http://voodoolily.blogspot.com/ Heather

    I love seeing which brands you use. :)

    I voted for you, Mark, and I sure hope you win. But regardless of the result, you’ll always be one of my favorite blogs.

    • marc

      Honestly with most of this stuff I usually buy whatever brands are on sale. In this case I HATE the mirin (it’s really harsh and not very sweet). Everything else is pretty good though.

  • http://voodoolily.blogspot.com Heather

    I love seeing which brands you use. :)

    I voted for you, Mark, and I sure hope you win. But regardless of the result, you’ll always be one of my favorite blogs.

    • marc

      Honestly with most of this stuff I usually buy whatever brands are on sale. In this case I HATE the mirin (it’s really harsh and not very sweet). Everything else is pretty good though.

  • http://fivestarfoodie.blogspot.com Natasha – 5 Star Foodie

    Love this dish! Gorgeous pictures!

  • http://fivestarfoodie.blogspot.com/ Natasha – 5 Star Foodie

    Love this dish! Gorgeous pictures!

  • http://www.everydaycookin.blogspot.com/ Darius T. Williams

    Love this – and the picture is amazing.

  • http://www.everydaycookin.blogspot.com Darius T. Williams

    Love this – and the picture is amazing.

  • http://www.notquitenigella.com/ Lorraine @NotQuiteNigella

    Delicious-and healthy too! Doesn’t get any better than that does it? ;)

  • http://www.notquitenigella.com Lorraine @NotQuiteNigella

    Delicious-and healthy too! Doesn’t get any better than that does it? ;)

  • http://www.rasamalaysia.com/2008/11/chicken-tikka-masala-recipe.html Rasa Malaysia

    I have never tried steaming anything with parchment paper. Will have to do that, this is such a great idea. BTW, I love enoki mushrooms, especially when I wrap them with a Manila clam and grill them over BBQ. Yummy. :)

  • http://www.rasamalaysia.com/2008/11/chicken-tikka-masala-recipe.html Rasa Malaysia

    I have never tried steaming anything with parchment paper. Will have to do that, this is such a great idea. BTW, I love enoki mushrooms, especially when I wrap them with a Manila clam and grill them over BBQ. Yummy. :)

  • theinternetchef

    What a beautiful looking post. I'm a huge fan of flat fish and find the flavor exceptional. It would benefit greatly from en papillote and the combination of mushrooms would make it umami oohh yummy!

  • theinternetchef

    A beautiful post! I adore flat fish and cooking enpapillote is a great technique to preserve the delicate nature of the fish. Combine it with mushrooms and you have umami ohhh yummy!

Welcome!

I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

Vegan Caprese Salad
No Recipes vol. 19 – Japanese Dinner
Meyer Lemon Cake
Homemade Lox
Frozen Sangria
Vegetable Curry
Chocolate Strawberry Shortcake
Yakitori Chicken Ssam