Japanese Steamed Fish Recipe

Pat dry fish fillets and place on a square piece of foil large enough to enclose fillets completely. Top fish with carrots and mushrooms.

Combine sake, soy sauce, mirin, and pepper to taste. Pour mixture over fish, making sure the foil holds in the liquid. Fold foil to enclose fish and mixture; fold and tuck in sides to secure. Marinate for 5 to 10 minutes.

Prepare a steamer over medium heat. Steam fish parcels for 15 minutes or until fish is completely cooked. Garnish with cilantro leaves, if desired.