Steamed Whitefish
Enjoy with gusto the deliciousness of white fish.
15 minutes
155kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Lightly cover the whitefish of your choice in salt, leave for 10 minutes, then dry with paper towels.
- Cut the kombu in half. Cut the tofu in two equal parts, remove the stem from the shiitake mushroom and cut in half. Remove the thick stem from the chrysanthemum, cut into small edible size pieces.
- Flatten out the kombu from (2) in a bowl. Place the whitefish and tofu on top, pour on sake and cover. Place in a pre-heated steamer for 10 min.
- Add in the chrysanthemum and steam for another 2 min. and remove when well done. Mix the yuzu juice and soy sauce together and pour on as dressing.
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