Culinary Workshop - Culinary Art - Nov. 2018
Ingredients (Serves 2)
| Kinmedai (Golden Eye Snapper) |
2 fillets ... Cut each fillet in half, sprinkle with salt, let sit for 10 minutes, and pat dry. |
| Salt |
A pinch |
| Leek |
1 ... Cut the green core diagonally and slice the white part into fine strips (shredded leek). |
| Ginger |
1/2 piece ... Thinly sliced. |
Seasonings A
| Soy Sauce |
1-1/3 teaspoons |
| Oyster Sauce |
1 teaspoon |
| Sake |
1 tablespoon |
Garnish
| Five-Spice Powder |
A pinch |
| Shredded Leek |
As needed |
| Chervil |
As needed |
| Mixed Nuts |
As needed ... Coarsely chopped. |
Steps
- Place half of the leek on a heatproof plate, arrange the fish on top, and add the remaining leek and ginger. Place the dish in a preheated steamer and steam for about 2 minutes.
- Sprinkle the fish with Seasonings A and steam for an additional 3 minutes. Repeat with the remaining Seasonings A and steam for another 3 minutes.
- Transfer the steamed fish to a serving dish, pour the steaming liquid over the fish, and garnish with shredded leek and a sprinkle of five-spice powder.
- Drizzle the fish with hot salad oil, garnish with chervil, and sprinkle with chopped nuts.