Steamed fish with cherry leaf

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Steamed fish with cherry leaf

You can enjoy Japanese spring from its scent and taste.
Servings: 4 people
Author: Yuko Asano @Kuracooking

Ingredients

For the fish:

  • 4 pieces White fish （small size）
  • 1/2 tsp Gingee juice
  • 1/2 tsp Salt
  • 1/2 tbsp Cooking wine
  • 1 C Coarse rice powder
  • 1 C Broth
  • 4 Salted cherry leaves

For the soup:

  • 2 C Broth
  • 1 tbsp White soy sauce
  • 1 tsp Mirin
  • 1/2 tsp Salt
  • 1 tbsp Potato flour
  • 2 tbsp Water
  • A lot Love

Instructions

  • Heat the broth.
  • Put the coarse rice powder into 1.
  • Cut the fish into 3 pieces and season it in ginger juice, cooking wine, and salt for 20min.
  • Make 4 balls from 2, then spread them.
  • Put fish into 4 and make balls again.
  • Wrap 5 with the cherry leaves
  • Steam 6 at high heat for 20min.
  • Mix all seasonings into the broth and thicken with potato flour and water.
  • Serve 7 with 8 and a lot of love.

Notes

©2016Yuko Asano