Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2 Prep: 10 min Cook: 20 min
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 |
●You could use shredded nori seaweed instead of kombu.
●You should adjust the steaming time depending on the size of the seabass.
Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves 2
Prep: 10 min
Cook: 20 min
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 |
Print Ingredients | Email Ingredients | |
2 | ||
3 | ||
4 | ||
4cm sq | ||
2-3 tbsp | ||
150ml | ||
1 tbsp | ||
1 tbsp | ||
1 tbsp | ||
a little | ||
1-1.5 tbsp | ||
as required |
●You could use shredded nori seaweed instead of kombu.
●You should adjust the steaming time depending on the size of the seabass.