Steamed Sea Bream 150kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 21058
cooking time 30 minutes
comment Steaming cooks ingredients evenly and removes excess grease. Arrange it simple by garnishing with the white part of a Japanese leek or ginger to add some flavor.
image A healthy dish of steamy hot sea bream garnished with wakame seaweed and served with soy sauce.
Tai (sea bream) (65g fillet) 2 fillets
Salt 1.3 g
Sake 1 tbsp
Dried cut wakame (seaweed) 3 g
Shiro-negi (white part of a Japanese leek)
If not available, chives or leek can be used instead.		 30 g
Coarsely chopped ginger 1/2 tsp
Dashi soup stock 1 tbsp
(A) Soy sauce 1 tsp
(A) Vinegar 1 tsp
(A) Sugar 1 tsp
Powdered sansho pepper
Powdered sansho pepper is not essential, if not available.		 to taste

Make cuts on the skin of the sea bream fillets, sprinkle with the salt and sake, and let stand for about 10 minutes. Reconstitute the dried wakame and squeeze the water out. Make lengthwise cuts on the shiro-negi and separate the core. Julienne the outer layers (sen-giri), and chop the inner core lengthwise into fine pieces.

Spread the (1) wakame on a plate, place the sea bream fillet on the top, and top with the chopped shiro-negi and ginger. Place the plate into a preheated steamer, and steam over high heat for about 10 minutes.

Bring the dashi to a boil in a pot, add the (A) ingredients, and bring it to a boil again. Pour the sauce over the (2) sea bream. Top with the julienned shiro-negi and add the powdered sansho.

technique Sprinkle with salt and sake over sea bream and let it sit for around ten minutes before steaming.
  1. Make cuts on the skin of the sea bream fillets, sprinkle with the salt and sake, and let stand for about 10 minutes. Reconstitute the dried wakame and squeeze the water out. Make lengthwise cuts on the shiro-negi and separate the core. Julienne the outer layers (sen-giri), and chop the inner core lengthwise into fine pieces.
  2. Spread the (1) wakame on a plate, place the sea bream fillet on the top, and top with the chopped shiro-negi and ginger. Place the plate into a preheated steamer, and steam over high heat for about 10 minutes.
  3. Bring the dashi to a boil in a pot, add the (A) ingredients, and bring it to a boil again. Pour the sauce over the (2) sea bream. Top with the julienned shiro-negi and add the powdered sansho.