Wednesday Dinner: Sake steamed fish with ponzu
Ponzu is citrus-flavored soy sauce. It has a very refreshing taste and goes well with a lot of things. Simple steamed vegetables can turn into Asian hot salad with ponzu. Another one of my favorites is hot tofu with ponzu.
Sake steamed fish with ponzu (for 2 people):
Fish fillet (2) - it's best to use relatively firm fish that's not too fatty like sole or flounder.
Salt
Pepper
Rice cooking wine (2 tsp)
Ponzu (as needed) - If you can't find ponzu, you can substitute it with 3 part soy sauce, 2 part rice vinegar, 1 part freshly squeezed orange juice, and 1/2 part sesame oil
Chopped green onions (about 3 Tbsp, green part)
1. Wash fish fillet really well and pat dry. Place fish fillet on a large microwavable plate. Sprinkle salt and pepper. Put rice cooking wine over fish.
2. Cover the plate with plastic wrap loosely. Microwave for 6-8 minutes until fish is cooked.
3. Put green onions over the fish. Microwave for 10 seconds. Put ponzu on the fish or use it as dipping sauce.
I had miso soup, broiled daikon from the other night, and rice with the fish. Steaming fish with sake helps to get rid of the distinct smell of fish and is also a very healthy and easy way of cooking.
Technorati Tags:ponzu, steamed fish, Japanese recipe
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