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Sakana-no sakamushi
steamed white-fish
Ingredients (4 servings):
1 white fish
Ginger to taste
Leek to taste
1 tbsp sake
Vegetables (mushrooms, pepper, carrot) to taste
Preparation:
1. Clean fish, cut it and dredge with salt.
2. Slice leek and ginger.
3. Put fish in a deep pot, dredge with leek and ginger and steam for 10-12 minutes.
4. Pour with sake and cook for 3 more minutes.
5. Add leek to taste. Eat with soy sauce and ponzu sauce.
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