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Tai no Fukkura Ume Mushi-ni (Steamed Sea Bream with Plum)

Coût $15, économiser $10

Source: Recommended by CookPal

  • 20 Min
  • 2 Portions
  • $15

INGRÉDIENTS

  • Main

    • 🐟 2 fillets of sea bream (240g)
    • 🥬 2 leaves of spring cabbage
    • 🌿 20g salted wakame
    • 🍑 1 honey-pickled plum

  • Seasoning

    • 🍶 2 tbsp sake
    • 🧂 2 tsp soy sauce

  • Marinade

    • 🍶 1 tbsp sake
    • 🧂 1/3 tsp salt

ÉTAPES

1

Make shallow cuts on the skin side of the sea bream fillets. Sprinkle with sake and salt from the marinade ingredients, let sit for 10 minutes, then pat dry with a paper towel.

2

Cut the spring cabbage into 3cm squares. Rinse the salted wakame briefly, soak in water for 5 minutes, and cut into bite-sized pieces. Remove the seed from the plum and mash into a paste.

3

Mix sake, soy sauce, and plum paste in a bowl to create the sauce.

4

Spread the spring cabbage evenly in a frying pan. Pour the sauce over the cabbage and mix. Place the sea bream fillets skin-side up on top, heat over medium heat until boiling.

5

Cover the pan with a lid and steam over low heat for 7–8 minutes until the fish is cooked through. Add wakame, cover again, and cook for 1 more minute.

NUTRIMENTS

Par portion

🔥

180

Calories

  • 25g
    Protéines
  • 10g
    Glucides
  • 3g
    Graisses

💡 Astuces

Use fresh sea bream for the best flavor and texture.Honey-pickled plum adds a unique balance of sweetness and tanginess.Serve with steamed rice or miso soup for a complete Japanese meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.