How to Make Sake Steamed Fish: A Simple Recipe from Koji Cooks

SAKE STEAMED FISH WITH FURIKAKE (Japanese seaweed seasoning)

This is the initial recipe in a collection of incredibly simple dishes. I prepare Sake Steamed Fish weekly; it's delicious and healthy. When I'm not in the mood for complex cooking, I often opt for this. In this version, I'm using Salmon. Serve it over plain Jasmine Rice, recipe provided below.

Almost any type of fish fillet can be used in this recipe, such as Cod, Haddock, Mahi, Hake, Scallops, Shrimp, or my personal favorite, Halibut.

INGREDIENTS - note the SHIO KOJI it is an excellent marinade/tenderizer.

ARTFULLY ARRANGED PORTION IN A HEATPROOF DISH

JUST DONE

SAKE STEAMED FISH - Recipe (serves 2)

12oz Fish Fillet, skin removed, sliced into 4-6 crosswise pieces.

4 Napa Cabbage leaves, cut in 1" pieces.

2. Large mushrooms, cut in half across the middle - I'm using Cremini.

12 trimmed snow peas.

2Tbs. Shio Koji -optional

2Tbs. Sake or Mirin

2Tbs. Ponzu Sauce

2Tbs. Sweet Butter - divided

1Tbs. Sesame oil (optional)

A sprinkle of Sea Salt

A few grinds of fresh Black Pepper

METHOD

Set a pot with a lid and a steamer insert on high heat, and in the meantime, prepare your dish.

Arrange the fish and vegetables as shown in the picture using two heatproof ceramic dishes that will fit into your steamer.

Top the fish and veggies with the Shio Koji (optional), Sake or Mirin, Ponzu Sauce, Butter, Sesame oil and Salt & pepper.

Place in the steamer, cover and steam for about 8 minutes or until the Fish is just done.

Turn the Fish and the Sake steaming Sauce onto a mound of Steamy Jasmine Rice.

Possible garnishes include Furikake (as shown in the photo), sliced scallions, Sambal Oelek, or Sriracha.

KOJI COOKS