Steamed Whole Sea Bream
Simple dish with gorgeous flavor
Donabe steamer, "Mushi Nabe" (large)
- 1 medium-small size (about 1 lb 8 oz or 700 g) whole sea bream (also called "tai snapper"), scaled and cleaned
- 2/3 cup (160 ml) wakame seaweed, cut into bite-size pieces
- 1 meyer lemon, thinly-sliced
- 3 oz (100 g) enoki mushrooms
- ponzu sauce (homemade or commercial kind)
- Season the fish, including the cavity and outside. Set aside for 15 – 30 minutes.
- Pat-dry the fish with paper towel. Insert a few slices of the lemon in the cavity.
- Get "Mushi Nabe" ready according to the basic donabe steaming instructions.
- Spread the wakame seaweed (I used bamboo leaves on the bottom for both presentation and easier cleaning) on the steam grate and lay the fish on top.
- Cover with lid and steam over medium-high heat for 7-8 minutes.
- Uncover and put the remaining lemon slices on the fish and spread the enoki mushrooms in the open space.
- Cover again and steam for 2-3 minutes or until the fish is cooked through.
- Serve at the table with ponzu sauce on the side.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml