Steamed fish with cherry leaf
You can enjoy Japanese spring from its scent and taste.
Servings: 4 people
Ingredient
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