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Steamed Nodoguro (Blackthroat Seaperch)

Cost $15, save $10

Source: Recommended by CookPal

  • 20 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Fish

    • 1 whole Nodoguro (400g)

  • Vegetables

    • 🧅 1/2 stalk green onion (80g)
    • 3 slices ginger

  • Condiments

    • 🧂 1/3 tsp salt
    • 1 tbsp sake
    • 2 tsp light soy sauce
    • 100 ml water

  • Seasoning

    • 2 tbsp sesame oil
    • Pinch of sliced red chili

  • Other

    • 5 cm dried kombu

STEPS

1

Pat the Nodoguro dry with a paper towel. Make cross-shaped cuts on the skin and rub with 1 tbsp sake and 1/3 tsp salt.

2

Separate the green onion into white and green parts. Slice the white part thinly and diagonally.

3

Place kombu, Nodoguro, sliced ginger, green onion (green part), and seasoning mixture into a pan. Heat on medium until boiling, then cover and steam on low-medium heat for 15 minutes.

4

Heat sesame oil and sliced chili in a small pan over low-medium heat until fragrant.

5

Plate the fish and garnish with sliced green onion (white part). Pour the hot sesame oil mixture over the green onion.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 30g
    Protein
  • 5g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh Nodoguro for the best flavor.Adjust the chili amount based on your spice preference.Serve immediately for optimal taste and texture.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.