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Steamed Fish with Ponzu
8 oz sea bass
1/4 teaspoon sesame oil
1/2 tablespoon Shaoxing wine
3 dashes white pepper
3 dried shiitake mushrooms
1-inch piece ginger, peeled and cut into thin strips
1 scallion, cut into thin strips
2 tablespoons Mizkan AJIPONR Ponzu
Method:
Clean and rinse the sea bass with cold running water and pat dry with paper
towels. Season with the sesame oil, Shaoxing wine, and white pepper. Soak
the dried shiitake mushrooms with hot water for about 15 minutes. Squeeze
the mushrooms dry of water, cut the stems and sliced into thin pieces.
Arrange the mushrooms on top of the fish. Steamed the fish for about 4-5
minutes or until cooked. Discard the cloudy water that seeps out from the
fish. Add the ginger and scallion on top of the fish and pour the Mizkan
AJIPONR Ponzu over the fish. Serve immediately with steamed rice.
Serves 2 | Prep Time: 30 minutes | Cook Time: 5 minutes
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