|category||SeafoodSee the Related Food Category Page|
|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|
|Dried cut wakame (seaweed)||3 g|
|Shiro-negi (white part of a Japanese leek)
If not available, chives or leek can be used instead.
|Coarsely chopped ginger||1/2 tsp|
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.
|technique||Sprinkle with salt and sake over sea bream and let it sit for around ten minutes before steaming.|