Saturday, August 14, 2010

Donabe steamed fish...variations

I simply just don't get tired of donabe steamed fish...It's so easy, delicious, healthy, and I love the dish so much.

Donabe steamer makes wonderful steamed dishes. Really. These are some variations...

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I got the really fresh (sashimi grade) wild-caught yellow tail and steamed it with vegetables and konnyaku.

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The other night, I did sanma (mackerel pike) from Japan. I cleaned and beheaded the fish and inserted some young ginger slices into each of them.

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Then, the fish was steamed with vegetables and mushrooms. For steamed fish, my favorite sauce is definitely ponzu (either soy-base or salt ponzu) with sometimes grated daikon. You can find the basic recipe in my previous blog post here.