Japanese Seafood Recipes - Simmered Fish in a Light Daikon Recipe

Ingredients

• 7 oz (200 g) daikon radish (about 3 in/8 cm)

• 1 strip dried kelp (konbu) (4 in/10 cm)

• 3 cups (375 liter) water

• 1/3 cup (85 ml) sake

• 2 tablespoons mirin

• 1 tablespoon Japanese soy sauce

• Salt, to taste (optional)

• 8 oz (250 g) snapper or salmon fillet, sliced into 8 pieces

• Cooked lobster meat or shrimp, sliced, to garnish (optional)

• Spring onion, thinly sliced, to garnish

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Method:

1. Peel and slice the daikon into four sections. Place the daikon, konbu and water in a saucepan and simmer over low heat for 45 minutes or until the daikon is tender. Discard the solids or reserve the daikon to serve later if desired.

2. Add the sake, mirin and soy sauce to the broth and continue to simmer for another 10 minutes.

3. Add the fish and simmer for another 3 to 4 minutes, or until cooked. Add a pinch of salt to taste. Portion the fish into four bowls, and top with the lobster meat or shrimp, if using. Ladle the hot broth and serve immediately, garnished with the spring onion.