Steamed sea bream
When mixing the meringue and grated yam, it's important to make sure to incorporate plenty of air. If you crush the air here, the texture will be poor when it's steamed
How to make it
1
Whisk the egg whites until they form a meringue, then add the grated yam and salt and mix until air is incorporated
2
Sprinkle a little salt (not included in the recipe) on the sea bream fillets and blanch them to make them marbled. Place the marbled sea bream fillets on a baking sheet and pour about 25g of the sweet potato mixture made with meringue and grated yam on top
3
Place the sea bream fillets in a steamer and steam for about 8 minutes
4
Put A into a pot and heat. Once it boils, turn off the heat and add the water-dissolved potato starch. Stir the whole mixture and then turn the heat on to cook the potato starch through and thicken it
5
Place the sea bream fillets in a bowl and pour the sauce over them. Garnish with wasabi if desired
Ingredients for 4 people
-
- Grilled (Yamato potato)
- 100g
-
- Egg white
- 20g
-
- salt
- Appropriate amount
-
- sea bream
- 4 slices (about 200g)
-
[A]
- Kelp broth
- 200㏄
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1.5 tbsp
-
- Water-soluble potato starch
- 2 tbsp
-
- Wasabi
- Appropriate amount
[PR]
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