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  Added: May 02, 2007  •  Visited (356)  •  Print version Print this recipe (46)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sake - Steamed Fish With Tofu And Spinach
(Sakamushi)
What You Need:
  • 4 spinach leaves or sprigs of watercress
  • ½ pound filleted fluke (or other white-meat fish) with skin left on, cut into 8 pieces
  • 1 cake tofu (soybean curd), fresh, canned or instant, cut into 1-inch cubes
  • 1 teaspoon ajishio (equal parts salt and MSG)
  • ¼ cup sake (rice wine)

    SAUCE AND GARNISH
  • 4 teaspoons oboro kombu (dried shredded seaweed)
  • 4 lemon wedges or ½ recipe for chirizu

  • How To Cook:
    1. Bring 1 cup of water to a boil in a small saucepan and drop in the spinach or watercress. As soon as it returns to the boil, drain the leaves in a sieve and run cold water over them. Set aside.

    2. Arrange 2 pieces of fish and 2 cubes of tofu in each of 4 separate bowls. Sprinkle with ajishio and sake.

    3. Steam the bowls of food for 6 minutes in an Oriental steamer or steamer substitute. Then add a sprig of blanched spinach or watercress to each bowl, and top each with 1 teaspoon of oboro kombu.

    4. Serve with wedges of lemon, or chirizu dipping sauce, as a small, accompanying dish in a Japanese meal.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Fish » Whitefish
    Main Ingredient » Tofu
    Main Ingredient » Spinach
    Dish » Appetizers

     





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