Culinary Studio Culinary Art 2024.June
Ingredients
| Sea bream fillet |
2 pieces - Cut into large bite-sized pieces |
| Celery |
60g - Remove strings and cut into 5cm bite-sized pieces |
| Okra |
4 - Trim the stem, rub with a cutting board, and rinse |
| Ginger |
4 slices |
Braising Sauce
| Dark soy sauce |
1 tbsp |
| Light soy sauce |
1 tbsp |
| Sake |
3 tbsp |
| Mirin |
2 tbsp |
| Sugar |
1 tbsp |
| Water |
150ml |
Garnish
| Kino-me (Japanese pepper leaves) |
As needed |
Method
- Place the sea bream on a strainer and pour boiling water over it. Transfer to cold water, clean thoroughly, and pat dry.
- In a pot, combine the braising sauce ingredients and bring to a boil. Add the sea bream and spoon the sauce over it. Add the ginger and cover with a drop lid. Simmer over medium-high heat for about 6 minutes.
- Once the sea bream is cooked, add the celery and simmer for 2 minutes, then add the okra and simmer for another minute.
- Arrange the sea bream, celery, and okra on a plate. Pour a little reduced braising sauce over and garnish with kino-me leaves.