Thursday, December 12, 2013

Donabe-steamed Whole Sea Bream ("Tai Sugata-mushi")

Donabe-steamed whole sea bream with meyer lemon and enoki mushroom

I got two beautiful whole sea bream (also called "tai snapper", but technically it's not snapper) from a neighbor fish market, so I made sashimi dish with one and decided to use the other for steaming.

This dish is extremely easy to make, thanks to my donabe steamer, "Mushi Nabe", and I can cook and serve it right at the table.
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On the donabe steamer's grate, spread some wakame seaweed and place the seasoned fish (with some meyer lemon slices inside) on top.

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After steaming for about 7-8 minutes, I added the rest of the lemon slices and enoki mushrooms and steamed for additional 2-3 minutes. That's it, and it tasted amazing with a little drizzle of ponzu sauce!

You can check out the full recipe of Donabe-steamed Whole Sea Bream on toiro kitchen's website.

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The fish made a wonderful pairing with 2012 Gritsch Mauritiushof, 1000-Eimerberg, Riesling - Federspiel. It's from Spitz, Wachau (of Austria), where I visited several years ago and also met Franz-Josef, the young winemaker.

Happy donabe life.