Steamed Tilefish With Ponza Sauce

Recipe Ingredients

2		Tilefish fillets - (1 1/2 to 2 lbs) - cut in half
		With skin on
1/3		Seri (Japanese parsley) or
		Italian parsley - unchopped
6		Japanese mushrooms (maitake or shimeji)
		(or 6 oz of your favorite mushrooms)
4 tablespoons	60ml	Sake
2 teaspoons	10ml	Salt
		Ponza Sauce
1/2 cup	118ml	Soy sauce
1/3 cup	78ml	Rice vinegar
1 teaspoon	5ml	Sugar

Recipe Instructions

One to two hours before serving, sprinkle the fish with salt and refrigerate.

Place the parsley, mushrooms and fish in a dish that will fit into a bamboo or other steamer. Sprinkle fish with sake and steam for 10 to 15 minutes.

To make Ponza Sauce, combine ingredients in a small bowl and mix thoroughly. Serve cooked fish with Ponza Sauce on the side for dipping.

Serve with steamed broccoli and rice.

This recipe yields 2 to 4 servings.

Source:
New York Seafood Council at http://www.nyseafood.org

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.