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Thursday, December 17, 2009

Steamed Fish with Tofu and Shiitake

This recipe is rich in protein and low in calories. Recommended for cold days.
Super easy to prepare! I am serving the fish with grated daikon (no chili) and ponzu.

Steamed Fish with Tofu and Shiitake
(Adapted from Japanese Cuisine for Everyone, Yukiko Moriyama)
Servings: 4

4 white fish fillets (4 to 5 oz sea bass or cod)
12 to 16 oz tofu, cut into 2 to 3” cubes
4 dried shiitake mushrooms, softened in warm water, cut into half
2 cups of Chinese cabbage cut crosswise in 1” strips
1 green onion, finely chopped
4 pieces of kombu (kelp), 2 inches each
2 tablespoons of sake
Grated daikon and chili
Ponzu sauce:
¼ cup lemon or lime juice
¼ cup soy sauce

Place kombu on bottom of 4 heat proof individual serving bowls or a big heat proof glassware. Top each bowl with ¼ of each of the following: Chinese cabbage, tofu, fish and shiitake mushrooms. Season each bowl with ½ tablespoon of sake, ¼ cup of dashi stock. Steam uncovered for 20 minutes over high heat.
Sprinkle the green onions before serving. Serve immediately with steamed short grain rice, momiji-oroshi and ponzu sauce on the side or on the fish.

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