Steamed White Fish Fillet Recipe

Steamed White Fish Fillet Recipe

160g white fish meat fillet (Cod, Sea Bass, Mackerel)

450g tofu (bean curd)

5 dried shitake mushrooms

1 scallion

4 pieces kombu (kelp)

2 tbsp sake

1 cup dashi stock (refer How To Prepare Dashi Stock)

Condiments:

lime or lemon juice with soy sauce

Method:

Cut bean curd into four. Soak shitake mushrooms in warm water to soften. Then cut into halves. In each individual heat proof bowls, place kelp on bottom and arrange bean curd, shitake mushrooms and fish fillets. Pour over 1/2 tbsp sake and 1/4 dashi stock. Then steam uncovered in steamer for 30 minutes using high heat. Use heat proof glass ware for steaming 4 pieces of fish fillet. Advisable to warm the individual bowls in hot water before serving. Use chopped scallion for garnishing.