Blackened Steamed Cream Dory with Zucchini

I find the taste too chinese-flavored {If there is such a word}. I suggest you let go of the rice wine, orange and the cinnamon to lighten up the flavor


  • 2 tablespoons sesame oil, divided
  • 3 cloves garlic, chopped
  • Zest and juice from 1/2 orange
  • 2 tbsp cup chicken stock
  • 2 tbsp lite soy sauce
  • 2 tbsp rice wine
  • 1 bunch green onions, half bunch sliced thinly lengthwise and other half chopped for garnish
  • 2 slices ginger finely chopped
  • 1 tsp brown sugar
  • 1 tsp red pepper flakes {optional}
  • 1 tsp cinnamon
  • 2 slices cream dory fillet
  • 1/2 cup cut thin asparagus spears
  • 1/2 cup zucchini, sliced into 1/4-inch medallions, then halved
  • 1 tbsp toasted sesame seeds for garnish
  • 1/2 tsp Aji-Shio with Pepper
  • 1/2 tsp AJI-NO-MOTO® Umami Seasoning


  1. Cut our vegetables. Zucchinis are cut into medallions which are then cut in half. Asparagus are cut into 2-inch long spears and we cut up the spring onions into thin pieces so we can maximize its flavor.
  2. Heat 1 tablespoon sesame oil in large skillet over medium heat. Add garlic and cook just until the sesame oil is infused with the flavor of garlic.
  3. Transfer to a bowl and add the juice and zest of half an orange and chicken stock.
  4. Add a bit of AJI-NO-MOTO® Umami Seasoning and Aji-Shio with Pepper
  5. Add the rice wine, lite soy sauce, spring onions, cinnamon, chili flakes, ginger and brown sugar.Mix it well.
  6. Place a foil on the countertop and divide your vegetables at the center of each foil. Place a slice of the cream dory fillet over the vegetables and fold the sides of the foil to form a bowl
  7. Pour around three tablespoon of the sauce over the fish and vegetables. Fold the top of the foil to seal and make sure there’s enough space for air to circulate inside. Bake in the oven at 350° for 15-20minutes or until the fish is cooked.
  8. Garnish with chopped spring onions and sesame seeds upon serving