White fish stewed in red plum
Whitebait cooks quickly, so the key to making it delicious is to add the broth after removing it from the heat
How to make it
1
Put the sake and mirin into a pot and bring to a boil, then add the sugar, light soy sauce and plum paste and simmer until dissolved
2
Once boiling, remove from heat, add the whitebait and reduce heat to very low
3
When the flesh turns white, remove from heat and let cool
4
Once the whitebait has turned pink, it's ready. Place in a serving dish and top with pickled plum
Ingredients for 3 people
-
- White fish
- 50g
-
- Japanese sake
- 200cc
-
- Mirin
- 50cc
-
- sugar
- 1.5 tbsp
-
- Light soy sauce
- 1/2 tbsp
-
- Plum meat
- 1 tsp
-
- For the plum
- A little
[PR]
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