Foil-Baked (包み焼き) Mediterranean Seabass - Japanese Inspired
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- Опубліковано 30 вер 2024
- Foil baking is one of the healthiest ways of eating; not only does it allow you to keep in all the moisture to the fish you're baking, it also lets you bake in the chosen the flavors to which you're adding. In our case, we added the usual black pepper, but we added a special sea salt from Catalina Offshore Products that's their own proprietary flavor that has hints of mesquite and a little spice; this flavor was the perfect touch when we made this dish, we highly recommend it to anyone looking to impress even the most indulgent palates.
If you can't find Mediterranean Seabass, then visit your local supermarket and choose the freshest fish they have, and remember, it doesn't need to be a whole fish since it will require more work; a nice salmon fillet or another type of oily fish will be perfect.
Give this recipe a try, or come down and visit us as we'll have this on our menu starting the late fall of 2016.
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on UA-cam.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
www.knifemerchant.com
Aww man, i ALWAYS get hungry when i see your videos... even if i just eat something :D
Kind regards like always from germany
If ramsay saw that oven door he'd be f****** pissed! 😂😂😂😂
Quick tip for removing ginger skin, use a spoon and scrape the skin off. You save a lot more of the flesh and its faster!
in sweden whne we do "foilbaked fish" we usually eat cooked potatoes with it, when the potatoes starts to boil, we put the package over the potatos and a lid on top. when the potatoes is done, so is the fish :)
when hiro says "one more" he really means "two more".
that's perfectly amazing well done!
Hiroyuki terada blink if you are being held hostage
lmfao I hate you
Lol
it's 01:57 and im laughing so loud scaring my neighbors.
Haha nice one!
He is working for the man!
Hiro's knife skill is really really amazing. please make an update video on him cutting vegetables. 😂 it's really satisfying
What is the temperature for baking this fish, Hiro? 🤔🤔🤔
This recipe looks great. I enjoy a lot all your vids
Greetings from Spain
As a avid fisherman, this looks amazing, I've been coming my fish like this for years :D
Oh god "cooking" hahaha
Something about him slicing through vegetables and fish that's so soothing and relaxing to me.
How does it taste? Very good. haha i love it
Why do you cut off the gills? They are not eatable but do they give any bad taste to the fish? And cool that you can eat the flesh right of the bones. i thought all the tiny bone would come with it. I just ordered 3 read sea brass. i will use 1 to cook this recipe :)
I like how the camera man asks questions so we’re all in the know
"Bery good" - Master Hiro 2016
So I'm about to unsub to this channel.Every time you put a new video up I'm watching it at 1:00AM drooling all over my keyboard while there's nothing to eat at home.That's harassment.
His knife skills are so fine. It's so amazing, I mean like look at the garlic it's transparent
Yeah sorry :)
I love your videos the first one I watched was how to fillet a salmon
i know its crazy you can also see right through the ginger
i put chillies as well, dried or fresh.
All respect for Hiro, but wasn't this done upside-down? I guess the butter should melt on the upside and gradually release the flavors of the "condiments" on the downside of the aluminium package, shouldn't it?
That fish looks delicious and all your foods
Chef Hiro always holds down the food fort until the next episode of Food Wars comes out on Crunchyroll.
"I caught a sea bass! Not you again!" - Villager
I love you guys! I'd really like to see a super traditional Japanese recipe. Something classic that every young boy and girl in Japan probably grew up on kind of thing. I love your channel and recommend it to all my foody friends. Keep up the great work Hiro and mysterious camera man!
A traditional classic that most young asian boys and girls grew up on is probably just plain rice.
D:
Aluminum and acid... look it up. (And Alzheimer's and other brain problems / neurological ...)
Branzino!! Or Spigola!!! Not Bronzino, Bronzino was a great painter of the Tuscan Renaissance!! Ciao, from Italy!
subtitles for ingredient are cool. Thank you
Lovely job. Keep it up!
Sorry for my criticism, but the dill looks like it had better days! I cooked one tonight that it was caught this morning and it was flavour-tops. Using fennel at the base instead of onions will be as nice. Tonight the bass tasted like ambrosia from the Gods!
What was the oven emperature Hiro used? 400 F (205 C) or 370 Fahrenheit (188 C) for 25 minutes? I did mine at 390 F (200 C) for 25 minutes (it was 0.9kg in weight).
wouldn't double dipping fingers after touching raw fish contamindate the salt mixture?
I always enjoy the cutting part...... soo smooth!!!!!!!!!!
One could mistake that peeled ginger for a potato... Just imagine! HAHAHA!! :'D
Looks awesome! Is it true you can bruise the fish if you are too rough taking off the scales?
Oh God, I hate you guys...actually I love you guys. That looks so damn good!!! I feel a trip down to Miami is in my future, lol! Thanks for sharing this amazing dish! Oh, and a new cutting skills video would be nice to see!
Awesome job Terada-san! Try next time stuffing the seabass belly with part of all ingredients as well, it flavours the fish inside-out! Greets'
Beautifully prepared. Perfectly cooked. Moist and falls off the bone. See you next time! :-)
Looks amazing. I do very close to the same recipe. White wine instead of saki. Garlic insted of ginger. I cook mine indirect heat over charcoal. I get a real good smokey flavor with that.
This works generally for all freshwater fish that eat mud from the bottom of the lake? Of course! You cover the natural muddy taste with ginger and lime.
Please do update your knife skills video. When you do it, please also add some tips on holding protein and vegetables, as well as the proper motion and what part of the arm to use. I feel like my knife skills have stalled in improving and I'm not sure where to focus on next.
I'm gonna try making this for my girlfriend's birthday, what temperature do i bake on.
Italian way of cookin a fish like this is: gut it, wrap it in a foil with salt, pepper, and slices of lemon, and then on the bbq for something like 20 mins.
You can also do this in baking parchment. It's called en Papillote. ;D
Dill smells and has a aniseed taste guys! very commonly used with fish! Great video Charlie!
*Mediterranean* seabass? what's so bad about locally sourced fish that you gotta ship that thing half way round the world? 😁
the guy that records sounds like the guys that record porn yknow the ones that ask the questions haha..... not that I would know
Hiro san, which is the fish with the least amount of bones? I had a tilapia yesterday and it had a looot of bones and made it difficult to enjoy eating without having to stop to remove them.
what's something close to that salt that I could use was thinking good sea salt mixed with someday paprika?
This dish looks great ! But its such a waste not to invite more guests to taste it afterwards. in fact most videos.. People's reactions are priceless :)
I mean no offence but is it dangerous to touch the fish and grab salt out of the jar with the same hand repeatedly. Can that contaminate the salt jar? Would it be safer to put the salt in a small dish or am I just crazy.
I've cooked salmon the same way, minus the dill. I'll have try that next time.
Never really liked sea food but this recipe looks great and imgonna try it this week
Wow. That oven looks really dirty. Do you guys ever clean that?
the gills and the "white" non-intestine are delicious when deep fried with mustard oil!! they are totally edible
That ‘white non-intestine’ was fish fat. Could have been retained - would have added natural flavour to the finished fish.
so the japanese name directly translates to wrapped meat, or am I wrong (still new to the language but I want to learn it)?
What brand of sake did you use? Was it a cooking sake or was it a typical drinking sake?
Beautiful recipe, I'm not a big fish guy but I would eat that.
Listen idk if it's true but it seems like the camera man is always a little to close to hiro when he's working and it kinda bugs me that he's that close.
Dill should taste almost like fennel, but With a more dalicate flavour.
give me the plate of that fish you maje me hungry jajaja Godbless you
it looks very delicious but preferably if sauce is acompanied
When you use sake, can you sub lemon juice or vinegar or something?
your knife is freshly sharpened isn't it? the cutting is sooo satisfying.
Sponsored by catalina offshore products. 8:40 15:20
just my opinion
the oven can be cleaned.
lot of old grim on the lid edge and under side of oven.
what could I use instead of ginger?
do the different sides of the fish taste differently?
wow great video chef and guys thank you like always!
is it a sanitation issue that we're putting our hands inside the fish then putting it back into the salt container over and over?
Hiro, when are you going to show us the camera man's face in the video?
Molto, molto invitante! Anticipando che io non sono una chef, ne una cuoca, non avrei messo il burro ma avrei solo unto la carta con dell' olio perché il branzino non è un pesce già di suo molto magro e, del limone avrei aggiunto solo la parte gialla della buccia, perché spesso le fette intere e cotte risultano amare. Cmq un capolavoro!!!
seabass wrapped in rubbed with garlic , dill wrapped in bacon is lush
Hiro you are a master and I love your videos. YUM YUM
I hope he doesn't reuse that salt. He was putting his fingers in it after touching the fish.
any chance Hiro cooks deep fried soft shell crab?!
Awesome Video. Thank you for no Music.
you must put 2-3 bay (daphne) leafs into the fish
That looked great, Thanks for sharing guys.
ugh everything was fine until he stuck his hand inside the fish and grabbed its guts
Hero is like mr. Miachi and the camera guy is Daniel son
Would it be better to use foil or can parchment paper work too?
500K subs cameraman face reveal
+Hiroyuki Terada - Diaries of a Master Sushi Chef 👌🏽
Thanks for sharing this video. Very good,
2:50 for my part, I do eat it though. But not very tasty, I must admit
thank's) 25 minuts its ok, how mach temp?
Pregnant woman cravings kicking in, can't wait to try it! 😄
For Idiots who don’t like this, make pinned
Do you serve the food after or eat it yourself ? Always wondered
one thing you guys didnt do was to show a presentation. i wanna cook this but i also wanna know the correct way to portion it on a plate for 2 to 3 people
Ok here is a guide:
1. Buy fish
2. Cook fish
3. Done
Umm.. im so sorry but that level of cooking skills is AMAZING!!! you can do a WAY better presentation than just unwrapping the foil... i dont know anything about presenting food and i could do a better presentation than that. dont take this the wrong way but that was not a presentation. you just opened up the fish. grabbed a piece and ate it! i cant do that when im inviting my girlfriend over for dinner. i cant just DUMP the food and say OK i cooked it now EAT it! all im trying to say is that, your recipe is great, and i could just make up a presentation for 2 plates but it would be even better if a PROFESSIONAL chef like... IDK YOU... would show a nice presentation of such a delicate food. i've seen a lot of your videos and i see how well some of the sashimi plates look like and i was just a little underwhelmed with the hole ending. its because when i watch someone like Gordon Ramsey, he always finishes the food plated properly. so don'T tell me you "presented on the plate with the foil wrap", that was just taking it out of the oven.
+Hiroyuki Terada - Diaries of a Master Sushi Chef f
***** In my country they make this dish in a similar manner but they cover the fish in coarse salt and let it cook in it.
cmon man calm down so it wasn't a presentation it's not all about that I go to culinary school I'm in 11th grade yes we need presentation but unfortunately this dish does not fit a suitable statue for its serving
c-c-c-combo breaker
LOL
WAH Wah wah...YOU WIN!
The "blood line" is called kidneys and is best removed by scraping it off with a spoon. Cheers Hiro, very high quality channel. Thank you.
Norbert Vossiek I think hiro gonna be say:Good Afternoon
Hiroyuki Terada - Diaries of a Master Sushi Chef: Mr. Terada San, where can average people like myself buy that Catalina#37 Offshore Sea Salt…?!?! Also, as an experienced master chef, have you ever ever considered producing your very own line of spices?!?!
Just curious Sir! Arigato Kojimas!!!👏
You should clean your dirty ofen !!! Shame on you
Why didnt you put the stuff into the fish?
Good afternoon
Did he season the other side of the fish as well or just the top side
You know it's good when you get that sly grin.
Awesome .. gonna try it tomorrow! Arigato guys!!
hiro will you be coming to chicago anytime soon?
why do you not use carbon steel knife??
sorry UA-cam supports only one thumb per person ;)
you mean you've never tasted dill before?
Definitely gonna see you guys in Florida.
😲 I finally founded out how hiro was doing
You work for the food industry, right?
You are trying to make us hungry!!
They are hired!!!!
Just joking xDDD Looks great!
what other fish could I use for this recipe?