Pot-au-feu with White Fish
Servings: 2 serves2
Cost: 400yen
Ingredient
- 2 slices white fish
- 1 tsp sake
- 1/2 tsp salt
- 200 g cabbage
- 1 small carrot
- 50 g red onion (or white onion)
- 5 g dried shrimp
- 100 ml water
- 1 tbsp sake
- A pinch salt
- 2 tbsp vinegar
- 1 tbsp ume plum jam
- A lot love
Instructions
- Season white fish with sake and salt.
- Cut cabbage into chunks, carrots into bar rectangle,and red onion into wedges.
- Put all the vegetables in the pan, add the whitefish and dried shrimps, add water, sake, salt, and love and heat over medium heat.
- When the pan comes to a boil, pour the water over the fish and cook over low heat for 10 minutes.
- Plate the fish and serve with vinegar and ume plum jam.
Notes
This fish dish allows you to eat plenty of vegetables. The ume plum jam stimulates the appetite, making it perfect for summer!
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