Classic Home Cooking from Japan by Asako Yoshida

Author:Asako Yoshida
Language: eng
Format: epub
Publisher: Tuttle Publishing

Note: If you don’t have a steamer, use a steamer basket that fits inside a regular pan, or a bamboo steamer from an Asian kitchen-supply store. Or try this: Find an ovenproof plate just a bit smaller than one of your pans. Put 3–4 crumpled up balls of aluminum foil in the pan. Put in water so that it comes to about halfway up the balls. Put the fish and mushrooms on the plate, and place inside the pan on top of the balls. Put a lid on the pan and bring the water to a boil. Open the lid halfway, and continue steaming until the fish and mushrooms are done, about 7 minutes.

1 Sprinkle both sides of the fish with salt, and rest for 15 minutes. Wipe off any moisture that comes out of the fish with a paper towel. Make several shallow cuts into the skin side of the fish.

2 Cut the tough stem ends off the shimeji mushrooms. Line a heatproof dish with the kombu seaweed, and place the fish and mushrooms on top. Sprinkle with the sake.

3 Bring a food steamer or steaming machine (see Note) to full heat so that the steam is rising briskly. Put the dish with the fish and mushrooms in the steamer, and steam over high heat for 6 to 7 minutes. Transfer to serving plates and top with some finely shredded yuzu zest. Sprinkle on ponzu sauce before eating.

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