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Suzuki no Saka-Mushi (Steamed White Fish with Ginger)


1#                           White fish fillet, sole, halibut, cod

1-4inch square        Kombu, wiped

2T                           Salt

6ea                          Shiitake, sliced

12 ea                       Broccoli florets, steamed and shocked

1-2inch piece          Ginger, peeled and sliced thin cross-wise

2 ½ oz                     Sake

2T                           Ginger, julienne, (pickled can be substituted)

5ea                          Scallions, cut into 3 inch pieces and julienne

1T                           Sesame oil

1T                           Sesame seeds, toasted



  1. Place the ginger and the kombu in the bottom of the steamer basket
  2. Arrange fish on top of ginger/kombu
  3. Sprinkle sake on fish and season
  4. Place steamer on boiling pot and cover
  5. When fish is half done (depending on fish) add broccoli and shiitake (or use separate steamer)
  6. When fish is done remove to serving platter and arrange broccoli and mushrooms around
  7. Garnish top of fish with sesame seeds, onions and julienne ginger
  8. In a separate pot heat sesame oil until very hot and pour over fish
  9. Serve with nihaizu or ponzu

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