Seabass Steamed in Sake

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Seabass fillets		2
Dried shiitake mushrooms		3
Spring onions		4
Kombu seaweed		4cm sq
Green laver		2-3 tbsp
Dashi broth		150ml
Soy sauce		1 tbsp
Mirin		1 tbsp
Sake		1 tbsp
Ginger juice		a little
Potato starch in a bit of water		1-1.5 tbsp
Sea salt		as required

Method

Prep

10min

Cook

20min

Rehydrate the dried shiitake mushrooms in advance.

Remove any small bones and scales from the fish. Clean the fillets in running water. Remove the skin then sprinkle over some salt.

Prepare the steamer and put on the heat.

Chop the rehydrated mushrooms into half and the spring onions into 3cm lengths.

Put the kombu seaweed into a heatproof dish, then add the seabass, mushrooms and spring onions to cover. Drizzle some sake over the top and steam for 5 minutes.

In a small pan, boil the dashi broth and add the soy sauce, mirin, sake, green laver and shrimps.

Add the potato starch to Step 6 a bit at a time. As the sauce thickens, add the ginger juice.

Remove the kombu seaweed from the steamer and pour Step 7 onto the seabass, it's ready to serve.

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