Rika's TOKYO CUISINE: Steamed Tai Sea Bream in Sake
Rika will show us how to make three different sea food dishes that makes a casual dining perfect. Today's main course is steamed Sea Breams with clams and potatoes on the side. Potatoes are perfectly steamed with Sea Breams and clams in sake based broth which makes all the ingredients taste even better.
Steamed Tai Sea Bream in Sake [Ingredients] *Serves 2 2 fillets Tai sea bream 2 potatoes 230g live steamer clams 1 naganegi long onion (or leek) 1 clove garlic 1 dried red chili pepper 1 tsp salt 50 ml sake 2 tbsp sesame oil 1 tsp soy sauce [Method] 1. Wrap the potatoes in plastic wrap, and microwave for 4 minutes. 2. Sprinkle the fish fillets with salt and let them sit for 10 minutes. 3. Peel the potatoes, and slice into 1.5 cm thick pieces. Slice the long onion diagonally. Thinly slice the garlic and chili pepper. 4. Spread the potatoes in a pan, add garlic and chili pepper, and top with fish fillets. Add the long onion and clams. Then pour the sake and sesame oil over the top. 5. Cover and turn the heat to medium. When the steam begins escaping from the pan, lower the heat and steam for 10 to 15 minutes. Place on a plate and sprinkle it with soy sauce. Lettuce and Crab Meat Salad [Ingredients] *Serves 2 1/4 head lettuce 1/2 cucumber 5 shiso leaves 60g canned crab meat 2 tbsp ground sesame seeds 2 tbsp mayonnaise 2 tbsp sushi vinegar 1/4 tsp salt Black pepper [Method] 1. Cut the lettuce and shiso leaves into shreds. Thinly slice the cucumber. 2. Mix those vegetables with the canned crabmeat, mayonnaise, sushi vinegar, salt, pepper and ground sesame seeds. 3. Stir well, and it's done. Octopus Sashimi with Hot Sesame Oil [Ingredients] *Serves 2 1 boiled octopus tentacle 1 naganegi long onion, white part only Asatsuki or chives, for garnish 1 clove garlic 1 dried red chili pepper 1 tbsp
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