Yield: 16 Servings

Ingredients

• Eight 2 1/2 pound whole striped bass or red snappers, cleaned and scaled with heads and tails on
• 48 thin slices peeled, fresh ginger
• 1 1/2 pounds shiitake mushroom caps, sliced
• 12 green onions, trimmed and thinly sliced
• 2 bunches cilantro
• Four (6 ounce) cans straw mushrooms, drained
• 1 cup mirin
• 1 cup prepared black bean sauce
• 1 cup vegetable stock

Instructions

1. With a sharp knife make 3 slits, down to the bone, on one side of each fish. Stuff each slit with a slice of ginger. Cover and marinate in the refrigerator for 1 hour.
2. Preheat the oven to 350 degrees.
3. Meanwhile cut 8 pieces of heavy duty aluminum foil into 24 x 24 inch sheets. Place a fish in the center of each sheet. Divide the shiitakes, scallions, cilantro, and straw mushrooms into 8 portions. Dive each portion into thirds and place 1/3 underneath the fish, 1/3 inside the fish, and 1/3 on top of the fish.
4. Divide the mirin, black bean sauce, and stock into 8 portions and drizzle over each fish. Seal the fish in their foil sheets, creating a pocket with space for air to circulate.
5. Arrange the packets on a baking sheet and bake about 40 minutes. Transfer the hot packets to a serving tray and cut open at the table, serving the fish in its juices.

NOTE:

Red snapper also works well in this menu and is readily available year round.

Japanese Rice

4 cups premium Japanese white rice
Water

Cook in a rice cooker according to the manufacturer’s directions.