Steamed fish is a staple in most Japanese homes. The stock or broth is flavoured with fresh ginger, soy sauce and Japanese rice wine.
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2 fish fillets (mackerel or red snapper)
For the stock
3 to 4 slices of fresh ginger
3 tablespoons Japanese sake
3 tablespoons mirin (sweet cooking rice wine)
3 tablespoons soy sauce
1 teaspoon sugar
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Method Prep:5min › Cook:15min › Ready in:20min
In a steamer or large pot, bring about 250ml water to the boil. Add ginger, sake, mirin, soy sauce and sugar.
Arrange the fish fillets in steamer insert and place insert into pot. Cover with foil or a lid and steam for 15 minutes. If the liquid level gets so low that the fish isn't 100% covered - every now and then, use a spoon to pour liquid over the top of the fish to keep it moist.
Remove lid and take out the fish. Continue to boil the stock until it thickens sligtly. Pour over the fish and serve with lightly salted steamed green vegeatables.