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Seabass Steamed in Sake

This has a delicious thick sauce with green laver and shrimps.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)
Serves ２ Prep: 10 min Cook: 20 min

Ingredients

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

1
Rehydrate the dried shiitake mushrooms in advance.
2
Remove any small bones and scales from the fish. Clean the fillets in running water. Remove the skin then sprinkle over some salt.
3
Prepare the steamer and put on the heat.
4
Chop the rehydrated mushrooms into half and the spring onions into 3cm lengths.
5
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.
6
In a small pan, boil the dashi broth and add the soy sauce, mirin, sake, green laver and shrimps.
7
Add the potato starch to Step 6 a bit at a time. As the sauce thickens, add the ginger juice.
8
Remove the kombu seaweed from the steamer and pour Step 7 onto the seabass, it's ready to serve.

Tips & Note

●You could use shredded nori seaweed instead of kombu.
●You should adjust the steaming time depending on the size of the seabass.

Seabass Steamed in Sake

This has a delicious thick sauce with green laver and shrimps.

Recipe By: Rose Wine (https://cookbuzz.com/kitchen/201)

Serves ２

Prep: 10 min

Cook: 20 min

Ingredients

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
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Seabass Steamed in Sake

Recipe ID :1080 Posted on 04 SEP 2015
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Serves ２

Prep 10min
Cook 20min
views 8,118
printed 144

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This has a delicious thick sauce with green laver and shrimps.

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Rose Wine
Recipe By
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Rose Wine
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Ingredients

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

Method

Prep
10min
Cook
20min
1
Rehydrate the dried shiitake mushrooms in advance.
2
Remove any small bones and scales from the fish. Clean the fillets in running water. Remove the skin then sprinkle over some salt.
3
Prepare the steamer and put on the heat.
4
Chop the rehydrated mushrooms into half and the spring onions into 3cm lengths.
5
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.
6
In a small pan, boil the dashi broth and add the soy sauce, mirin, sake, green laver and shrimps.
7
Add the potato starch to Step 6 a bit at a time. As the sauce thickens, add the ginger juice.
8
Remove the kombu seaweed from the steamer and pour Step 7 onto the seabass, it's ready to serve.

Tips & Note

●You could use shredded nori seaweed instead of kombu.
●You should adjust the steaming time depending on the size of the seabass.

Category

Japan Healthy Sauces Steamed Mushrooms Seabass Seafood Spring Onions Dinner Romantic Dinner Spring

Related mirin seabass sake green laver kombu shiitake
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