- Japanese - Paper Wrapped Steamed Fish –
INGREDIENTS
· 4 white fish fillets (500g) – e.g. cod, gurnard, snapper, tarakihi, warehau
· 4 tablespoons sake
· 1 bunch spring onion
· 8 mushrooms, sliced
· 4 pieces (10×10cm) konbu seaweed
· 2 limes, sliced
· 1 teaspoon salt
· 4 sheets (30×30cm ) cooking paper
Serves 4
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DIRECTIONS
Sprinkle fish fillets with salt.
Cut the spring onion in 5cm long strips.
Slice the mushrooms and limes in thin slices.
Divide these ingredients in 4 portions.
Place konbu seaweed, a fillet of fish, spring onions, mushrooms and limes on the cooking paper in this order.
Sprinkle with Sake on top and wrap securely.
Make 3 more in the same way.
Transfer the wrapped fish to a preheated steamer. Steam over for about 15 minutes.
When you eat the fish, you may also use soy sauce to add more flavour.
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- Japanese - Candied Sweet Potatoes -
INGREDIENTS
· 600g kumara
· 6 T sugar
· 1 t soy sauce
· 1 T black parched sesame
Serves 4
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DIRECTIONS
Wash kumara well. Cut kumara into bite-sized pieces with skin on.
Deep fry kumara at 160 degrees for approximately 8 minutes. When the surfaces harden, increase the oil temperature.
Place water, sugar and soy sauce in a frying pan and heat while stirring. When the liquid thickens, remove from the heat.
Put the just-fried kumara in the liquid, mix quickly and sprinkle with the black parched sesame.
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