Baked Fish Creole RecipeAJI-NO-MOTO® Umami Seasoning
- 6 slices (500g) Labahita, filleted
- 3/4 tsp. (3.75g) Salt
- 3/4 pack (7.5g) AJI-NO-MOTO® Umami Seasoning
- 1 Tbsp. (15ml) Oil
- 1 Tbsp. (15g) Butter, unsalted
- 3/4 cup (90g) Onions, sliced
- 2 tsps. (10g) Garlic, minced
- 2 Tbsps. (10g) Celery, chopped
- 1/8 cup (25g) Green bell pepper, sliced
- 1 Tbsp. (10g) Cornstarch
- 1 cup (250ml) Whole milk
- 1/2 tsp. (2.50g) Brown sugar
- 1/2 tsp. (2.50g) Oregano powder
- 1/4 tsp. (0.5g) Ground pepper
- 2 cups (250g) Tomato, chopped
- PRE-HEAT. Set the oven at 350˚F (176°C).
- SEASON. Place the fish fillets on a plate and season with 1/4 tsp. salt and 1/2 tsp. of AJI-NO-MOTO® Umami Seasoning. Set aside in the chiller for at least 15 minutes.
- SAUTÉ. In a pan, heat oil and butter. Sauté onion and garlic until fragrant. Add celery and green bell pepper.
- BOIL. Add cornstarch to milk and stir until completely mixed. Add the milk slurry to the sauteed vegetables and bring to a boil, while stirring constantly.
- SEASON. Add brown sugar, oregano powder, ground pepper, 1/2 tsp. salt, 1 tsp. AJI-NO-MOTO® Umami Seasoning. Simmer for 1 minute. Set aside.
- BAKE. Arrange the fish fillets on an ungreased baking pan. Place the tomatoes on top of the fish fillets and pour the white sauce over the fish fillet and tomatoes. Cover the pan with aluminum foil. Bake for 20 minutes. Remove from the oven. Transfer to a serving plate and serve while hot.
If Labahita is not available, you may use Tilapia fillet, cream dory, or other white-fleshed fish fillet for this dish.
Good to Know Nutrition Facts
Reduced sodium by 34% Original seasoning/condiment: 2 tsps. (10g) Salt. Fishes are low-fat, high-quality Protein, and rich in Omega 3-fatty acids that are beneficial for heart health.