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  Added: Apr 12, 2007  •  Visited (320)  •  Print version Print this recipe (39)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Clear Soup With Sea Bass
(Botan Wan)
What You Need:
  • A 2-pound sea bass, filleted but with the skin left on
  • ˝ teaspoon salt
  • 2 tablespoons cornstarch
  • 1 tablespoon sake (rice wine)
  • A 7-ounce bottle junsai (wild vegetables)
  • 1 quart sumashi
  • 4 very thin slices lime

  • How To Cook:
    1. Cut the fillets in half crosswise and place them skin side down on a cutting board. With a sharp, heavy knife, cut them crosswise at 1/8 inch intervals almost down to the skin, but do not cut through it. The sliced fish will open up when poached and resemble a peony, or botan in Japanese.

    2. Sprinkle the fish lightly with ˝ teaspoon of salt; then, through a sieve or sifter, sift 2 tablespoons of cornstarch evenly over it.

    3. In a 1-quart saucepan, bring 2 cups of water to a boil. Poach the fish, one piece at a time, by placing it on a wide spatula, lowering the spatula into the boiling water for 15 seconds, then sliding the fish onto a heatproof platter.

    4. When all the fish has been poached and arranged side by side, sprinkle the pieces evenly with 1 tablespoon of sake. Now steam the fish for 5 minutes, either in an Oriental steamer or in the improvised steamer.

    5. Meanwhile, bring 2cups of water to a boil in a small saucepan. Add the junsai and return to a boil. Strain at once and discard the water.

    6. Cook the sumashi over moderate heat until it reaches a simmer. Divide the junsai evenly among 4 soup bowls, add a piece of the steamed fish to each and garnish with a thin slice of lime.

    7. Fill each bowl with the hot soup, pouring it down the side of the bowl to avoid disturbing the decorative arrangement. Serve at once.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Fish » Bass
    Dish » Soup

     





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