Homemade Baked Salmon in Lemon Juice with Sweet Saute Shitake Mushroom

My first try on baked tuna. This is all because of Masterchef Australia Season 4! Hehe!

Baked Tuna in Lemon Juice

1) 1 piece of Tuna

2) Sprinkles of Rosemary, Italian herbs, Thyme

3) 1 inch of Butter

4) Sprinkles of Salt, Black pepper, White pepper

5) 2 slice of Ginger

6) Onion and Carrot (dressing)

7) Half of lemon

8) Aluminum foil

*Note : Rosemary is optional. It tastes better with chicken than fish.

How?

A) Clean tuna. Make sure it's scales-less. Take aluminum foil and spread some butter.

B) Put some onion rings, ginger and carrot. (This is to avoid tuna to be sunk in butter.)

C) Put tuna on top of them and sprinkle rosemary, italian herbs, thyme, salt, black pepper, white pepper. Squeeze lemon on top. Flip back and repeat the same steps. (Do not over sprinkle it!)

D) Put again some onion rings, ginger and carrot.

E) Fold aluminum foil (left, right, front) twice each. (This is to avoid juice from leaking out.)

F) Put in the oven and bake for 20 minutes in 150 degrees. Do not overcook it.

 

Sweet Saute Shitake Mushroom

1) A pack of Shitake mushroom
2) Half of Carrots
3) A pack of French bean
4) Half of Onion (chopped)
5) Fish oil, Sweet Soy
6) Salt, Sugar, and Black pepper

How?

A) Clean shitake mushroom carefully. It is very soft, yet so dirty. Cut the stem and cut it into four.

B) Cut carrot and french bean. Also, chop the onions.

C) Pour olive oil. Stir fry onion, shitake mushroom, and carrot for 10 minutes.

D) Put in french bean. Put in fish oil, sweet soy, salt, sugar, and black pepper. Stir fry for 5 minutes.

**Serving** 

A complete duo. No need other side dishes.