Source: By Gene Kato, executive chef, Japonais restaurant, Chicago | Catégorie: Plats principaux, Santé du cœur

Sea Bass with Soba Noodles and Sake Soy Sauce

Each serving is wrapped up in parchment paper so when diners untie it, they are met with a burst of aromas and textures.

Sea Bass with Soba Noodles and Sake Soy Sauce


  • Sauce:
  • 1/2 cup sake 125 mL
  • 3 Tbsp sodium reduced soy sauce 45 mL
  • 1 Tbsp canola oil 15 mL
  • 2 tsp finely grated fresh ginger 10 mL
  • 1/2 Tbsp finely minced garlic 7 mL
  • 1/2 tsp black pepper 2 mL
  • Packets:
  • 4 sheets parchment paper, 15 x 15 inches (38 x 38 cm)
  • 6 oz pre-cooked soba noodles 170 g
  • 16 fresh shitake mushrooms, stems discarded
  • 1/4 cup bamboo shoots 60 mL
  • 12 spears fresh asparagus, trimmed and cut in half
  • 4 fresh sea bass fillets, scaled and skin removed, about 3 oz (90 g) each 
  • 4 pieces butchers’ twine, each about 8 inches (20 cm) long


  • 1. In bowl, combine sauce ingredients and stir until well-combined. Set aside.
  • 2. Lay one sheet of parchment paper on table. Place one quarter of cooked soba noodles, 4 shitake mushrooms, bamboo shoots, 6 asparagus pieces and one piece of sea bass in center of parchment paper. Repeat three times.
  • 3. Add 3 Tbsp (45 mL) sake-soy sauce and bring all sides of packet toward center to close. Tie air-tight with string. Repeat process three times until four packets are made. Place on baking sheet and bake at 400 °F (200 °C) for 15 to 20 minutes depending on thickness of the fish. Serve hot, instructing diners to unwrap parchment paper.


4 servings


1 fillet packet


Per Serving

Lipides7 g
Gras saturés1 g
Cholestérol55 mg
Glucides27 g
Fibres5 g
Sucres6 g
Protéines31 g
Sodium495 mg
Potassium806 mg