Donabe-steamed whole sea bream with meyer lemon and enoki mushroom |
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.
![photo IMG_0260_zps32bd29ee.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/October%202012003/IMG_0260_zps32bd29ee.jpg)
![photo IMG_0261_zps108dc865.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/October%202012003/IMG_0261_zps108dc865.jpg)
On the donabe steamer's grate, spread some wakame seaweed and place the seasoned fish (with some meyer lemon slices inside) on top.
![photo IMG_0266_zpsf648da2f.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/October%202012003/IMG_0266_zpsf648da2f.jpg)
![photo IMG_0268_zps1f741d1a.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/October%202012003/IMG_0268_zps1f741d1a.jpg)
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.
![photo IMG_0279_zps70a0e84f.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/October%202012003/IMG_0279_zps70a0e84f.jpg)
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.