Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Whole striped bass; cleaned |
| ½ \N | Leek; cut in long strips |
| ½ cup | Sliced anise bulb |
| 2 \N | Carrots; sliced |
| 4 \N | White potatoes; cut in 3/4 inch pieces |
| 2 larges | Shitake mushrooms (plus their soaking water if dried) |
| 3 \N | Sprigs parsley; more or less |
| ½ cup | White wine |
| 2 tablespoons | Mirin (japanese) |
| 1 tablespoon | Soy sauce |
| ¼ teaspoon | Roasted sesame oil |
| ⅓ cup | Water |
| \N \N | Salt |
From: arielle@... (Stephanie da Silva) Date: Wed, 4 Aug 93 22:28:37 CDT Soak a clay pot in water for 15 minutes Rub the fish with salt, and lay some of the leek strips inside it, as well as a few sprigs of parsley Put the carrots on the botom of the clay pot, then the fish, surrounded by the anise, leeks, and mushrooms, and put the potatoes on top. Mix together the white wine, mirin, soy sauce, sesame oil & water, and pour over the potatoes. Cover the clay pot, and place it in a cold oven. Bake at 450 degrees. After 30 minutes, check if the fish is ready.
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