Steamed Ginger-Flavored Sea Bass

Name: Steamed Ginger-Flavored Sea Bass (Suzuki no Saka-mushi)
Cuisine: Japanese
Ingredients: Two 4-inch squares kombu (kelp); Two 4-inch squares kombu (kelp); One 3-pound whole sea bass, sea bream, red snapper, or other whitefish; One 3-pound whole sea bass, sea bream, red snapper, or other whitefish; One 3-pound whole sea bass, sea bream, red snapper, or other whitefish; One 3-pound whole sea bass, sea bream, red snapper, or other whitefish; 2 tablespoons salt; 4 fresh shiitake mushrooms; 8 small broccoli flowerets; 5 tablespoons sake (rice wine); 5 tablespoons sake (rice wine); 2 tablespoons peeled julienned ginger; 2 tablespoons peeled julienned ginger; 1 naganegi long onion, preferably, or 5 thick scallions, julienned in 3-inch lengths; 1 naganegi long onion, preferably, or 5 thick scallions, julienned in 3-inch lengths; 1 tablespoon sesame oil; 1 cup nihaizu dressing

Suzuki no Saka-mushi

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Although oily or old fish should never be cooked this way, steaming is the best method for cooking very fresh, delicately flavored fish. This method preserves all the natural, sweet flavor of the fish, and maintains a very juicy texture.

Sake (rice wine) and ginger are frequently used in steaming fish. They enhance the sweet flavor of the fish and, at the same time, eliminate any unpleasant flavor characteristics.

To judge when a fish is done steaming, look at the eye

Ingredients

Asia
Japan
Fish course
Pescatarian

Ingredients

Method