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Steamed Halibut with Daidai Chive Sauce

Mushi-Zakana to Daidai Asatsuki Dare

Whenever I get a very fresh piece of fish, my favorite way to prepare is to make it as simple as possible to best appreciate the natural flavor of the fish. Steaming fresh-quality fish filet in donabe takes no time and it's always a treat for me. Once you have a sauce ready, it creates a great main course. I like steaming halibut for its rich flavor and texture but it's basically you can steam any fish of your choice. Daidai Chive Sauce is a quick sauce for which the only ingredient you need to chop is the chives. It's full of flavor and great with steamed fish. Quick Daidai Citrus Ponzu can go well with the steamed fish, too.


Donabe steamer, Mushi Nabe (large)




  • 1 lb (450 g) halibut fillet, cut into 6 pieces
  • 1/2 teaspoon sea salt
  • 4 oz (120 g) king trumpet mushroom or your choice of mushrooms
  • Daidai Chive Sauce


      1. Sprinkle both sids of the fish with the salt. Leave for 15 - 30 minutes and pat dry with paper towel.
      2. Get Mushi Nabe ready according to the basic donabe steaming instructions. Arrange the fish and the mushrooms on the steam grate. Cover with lid and steam for about 3 - 5 minutes or until they are cooked through.
      3. Serve with the sauce.

      Just arrange the fish and mushrooms in Mushi Nabe and start steaming.

      In just a few minutes, everything is perfectly steamed.

      Serve with Daidai Chive Sauce, and it's such a healthy and tasty treat.

        • To prevent the fish from sticking to the steam grate, we suggest you use a perforated parchment paper for steamers or spread some bean sprouts, lettuce leaves, or napa cabbage on the steam grate before placing the fish.

        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 ml1
        • 1 inch (1") = 2.5 cm
        • 1 ounce (1 oz) = 30 ml