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

Seabass Steamed in Sake

Recipe ID :1080 Posted on 04 SEP 2015

Serves 2

Prep 10min
Cook 20min
views 919
printed 67

saved 1

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

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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.

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Rose Wine
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