Recipe for Steamed Tilefish with Ponza Sauce

Site Search Engine - Search Over 300,000 Recipes

Yield:

Ingredients:

Amount	Ingredient
2 x	tilefish fillets - (1 1/2 to 2 lbs) cut in half
	with skin on
1/3 bn	seri (Japanese parsley) or
	Italian parsley unchopped
6 x	Japanese mushrooms (maitake or shimeji)
	(or 6 oz of your favorite mushrooms)
4 tbl	sake
2 tsp	salt
	----------------- PONZA SAUCE ----------------
1/2 cup	soy sauce
1/3 cup	rice vinegar

Instructions:

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.

Email this Recipe:

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.


Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:

... Steamed Tiger Prawns :: Steamed Tofu with Pork ...