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

Ingredients:

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

1 cup dashi stock

Condiments:

Momiji-oroshi:

Grated daikon and chili

Ponzu sauce:

¼ cup lemon or lime juice

¼ cup soy sauce

Directions:

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.