Japanese Seafood Recipes - Steamed Sea Bass with Vegetables (Shiba-Mushi) Recipe

Ingredients

• 10 oz (300 g) sea bass, grouper, or cod or baramundi fillets, cut into 4 pieces

• 1/2 teaspoon salt

• 2 tablespoons sake

• 8 oz (250 g) enokitake mushrooms

• 4 oz (125 g) shimeji mushrooms

• 1/2 cup (125 ml) Basic Dashi Stock (see recipe) or 1/4 teaspoon dashi stock granules dissolved in 1/2 cup (125 ml) hot water

• 10 thin asparagus spears (2 oz/60 g), cut into lengths

• 1 small carrot, cut into strips

• 1 spring onion, cut into lengths, to garnish

Broth

• 1 cup (250 ml) Basic Dashi Stock (see recipe) or 1/2 teaspoon dashi stock granules dissolved in 1 cup (250 ml) hot water

• 2 tablespoons mirin

• 1 tablespoon Japanese soy sauce

• 1 teaspoon salt

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Method:

1. To make the Broth, combine all the ingredients in a saucepan and bring almost to a boil, then turn off the heat. Cover and set aside.

2. Place the fish in a large shallow bowl, rub with the salt and allow to sit for 20 minutes. Sprinkle the sake over the fish and steam for 5 minutes and set aside.

3. Discard the hard ends of the stems of the enokitake mushrooms. Discard the stems of the shimeji mushrooms and halve crosswise. Pour the dashi stock into another saucepan and simmer the mushrooms for 1-2 minutes. Drain and set aside. Blanch the asparagus and carrots in lightly salted water. Drain and set aside.

4. Place the steamed sea bass into four serving bowls and arrange the vegetables and mushrooms on top. Ladle the hot Broth over the fish. Garnish with the spring onion, and serve immediately.