- Combine less sodium soy sauce, lemon peel and sesame oil in small bowl.
- Cut parchment paper into four 13-inch-square pieces; fold squares in half. Unfold parchment and place 1 fish steak near crease of each square.
- Spoon equal amount soy sauce mixture over fish. Combine cilantro and sesame seed in small bowl; sprinkle equally over fish. Fold parchment over fish; roll and crimp edges together tightly.
- Place packages on large baking sheet. Bake in 425°F oven 15 minutes, or until fish flakes easily when tested with fork.
- Transfer packages to serving plates. Just before serving, cut a cross on top of each package with sharp knife or scissors and pull back paper.
Sesame Fish in Parchment
Yield
Yield: 4 servings
kikkoman products used:
ingredients
2 tablespoons Kikkoman Less Sodium Soy Sauce
1/2 teaspoon grated fresh lemon peel
1/2 teaspoon Kikkoman Sesame Oil
Parchment paper
4 small, firm fish steaks (halibut, sea bass or salmon),
about 3/4 inch thick
1 tablespoon chopped fresh cilantro
1-1/2 teaspoons sesame seed, toasted
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
