Steamed sea bream
Homemade ponzu sauce is delicious. Simply mix one part kabosu juice with one part soy sauce and a small amount of kelp, and store in the refrigerator to make authentic ponzu sauce
How to make it
1
Make a grid pattern on the skin of the sea bream, sprinkle a small amount of salt on both sides, and cut into 4 equal parts
2
Arrange the sliced sea bream on top of the kelp, pour 3 tablespoons of sake over it, cover with aluminum foil and steam in a steamer for 10 minutes
3
Once steamed, transfer the kelp to a plate and serve with ponzu sauce and green onions
material
-
- Sea bream fillets
- 200g
-
- salt
- Small amount
-
- kelp
- 5g
-
- Alcohol
- 3 tablespoons
-
- green onions Finely chopped
- Appropriate amount
-
- Ponzu
- Appropriate amount
[PR]
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