Foil-steamed fish is not only tasty, but also easy to make. Since lots of households don’t have big ovens in Japan, foil-steaming is a handy way to cook fish because we can make other dishes while it is being cooked. Today, I share a recipe for Haddock fillets, but you can cook salmon or other white meat fish fillets by using the same method.
When I cook this dish for my boyfriend and me, I put all of the ingredients in a frying pan with aluminium foil, but it’s normally steamed in a individually wrapped up foil for each person in Japan. After they are cooked, we serve the fish wrapped in the foil without opening to each person, so that the aroma and flavour will softly spread as soon as you open the foil just before eating.
Ingredients for Foil-Steamed Haddock with Garlic Butter (for 2 perople)
- Haddock Fillet: 400g
- Onion: ½ medium size
- Mushrooms: 3
- Carrot: ½ medium size
- Garlic: 2 clove
- Spring Onion
- Butter: 20g
- Soy Sauce: 1 tablespoon (option)
- White Wine: 2 tablespoon
- Salt, Black Pepper
- Slice the onion and mushrooms, thin slice the carrot and spring onion, chop up the garlic.
- Place a sheet of aluminium foil in a frying pan, spread the sliced onion, carrot and mushroom.
- Put the fish fillets with salt and black pepper on them, and then put chopped garlic, white wine, and butter on the top. (If you make individual wraps, wrap up the fish and vegetables with foil and close on the top.)
How to Make Foil-Steamed Haddock with Garlic Butter
- Put the lid on the frying pan and cook it for 20-30 minutes on a medium heat.
- Optionally, add the soy sauce 5-10 minutes before you take it off the heat.