Sea-Steamed Snapper

Name: Sea-Steamed Snapper (Chiri Mushi)
Yield: Serves 4
Cuisine: Japan
Ingredients: ¼ teaspoon salt; 1 tablespoon saké (Japanese rice wine); 1 teaspoon cold water; 2 teaspoons cornstarch; 1 tablespoon soy sauce, preferably usukuchi shōyu (light soy sauce); 1 tablespoon soy sauce, preferably usukuchi shōyu (light soy sauce); 4 small fillets of snapper, about 14-16 ounces in all; 2 teaspoons mirin (syrupy rice wine); 4 2-inch lengths dashi kombu (dried kelp for stock making); 3-4 fresh shiitaké (dark oak) mushrooms, about 1 ounce; 1½ cups cold water; 1½ teaspoons grated fresh ginger

Chiri Mushi

Preparation info

Serves
4

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

Kelp adds a subtlety to foods and liquids cooked with it. No wonder the Japanese use it often to prepare delicate steamed dishes. Here the kelp imparts that incomparable saltwater aroma and brings out the natural sweet flavor of the snapper. Tilefish is also very tasty prepared this way.

Ingredients

4 2-inch lengths dashi kombu (dried kelp for stock making)
1½ cups cold water

Asia
Japan
Fish course
Pescatarian

Method

Place the kelp in a saucepan with the cold water, and bring it to a boil over high heat. Remove the kelp, and set the pieces aside.
Remove the stems from the mushrooms and add them to the kelp broth. (Set aside the mushroom caps.) Continue to cook the broth over medium heat for 10–15 minutes, or until it has been reduced by half. Strain the broth through a clot