Steamed Fish with Cherry Blossom

Steamed Fish with Cherry Blossom

Cook Time30 mins
Total time30 mins
Course: Side Dish
Cuisine: Japanese
Keyword: spring, fish
Servings: 2 people
Cost: 600 yen


  • 2 slices Fish (white fish, trout, etc.)
  • 2 leaves Cherry blossoms pickled in salt
  • 1 piece Kelp
  • 100 cc Cooking wine
  • 100 cc Water
  • 1/2 bag Rape blossoms
  • 1/2 tsp Salt
  • 2 tbsp Potato starch
  • 1 tbsp Water
  • 2 Salted cherry blossoms
  • a lot Love


  • Put a frying pan with kelp and fill with water.
  • Put salted pickled cherry blossom leaves on top of 1 and put fish on top of it.
  • Add cooking wine and steam the fish.
  • When the fish is cooked, remove the fish and add the rape blossoms.
  • When the rape blossoms are tender, take them out and add them to the broth, season with salt.
  • Season the soup in step 6 and thicken it with potato starch.
  • Place the steamed cherry leaves on a serving dish, garnish with fish, rape blossoms and pickled cherry blossoms, and pour 6.   


This is an easy to make cherry blossom flavored fish dish. It does not become hard even when cold, so it is recommended to use it as a sakura bento (cherry blossom lunch box).
©2022Yuko Asano