Japanese Steamed Fish Recipe

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Asian Steamed Fish (Ultimate Guide & Video) Healthy …

Our Asian Steamed Fish fillet recipe is a healthy low carb easy recipe with a punch of Cantonese and Japanese flavors blended into a …

Ratings: 17Calories: 338 per servingCategory: Fish And Seafood, Main Course

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Sakamushi Fish (Steamed Fish in Sake) RecipeTin Japan

Sakamushi (酒蒸し, steamed in sake) Fish is a very authentic Japanese dish and sometimes served in kaiseki-ryori (multi-course haute …

Rating: 5/5(3)
Total Time: 1 hr 25 minsCategory: StarterCalories: 233 per serving1. Cut each fillet into two equal pieces. Make cross slits in each fillet where the flesh is the thickest.
2. Sprinkle with the salt on both sides of the fillets and leave them for 1 hour.
3. Combine sake and konbu sheets into a small bowl and leave for at least 30 minutes.
4. Place the konbu sheets onto a plate which you will use in the steamer. Try not to overlap each konbu. Do not discard the sake.

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Japanese Style Seared Salmon 12 Minutes

Gather all the ingredients. Pat down any juice on salmon with a paper towel and sprinkle salt and pepper evenly on both sides of the fillet. Cut …

Rating: 5/5(36)
Calories: 328 per servingCategory: Lunch, Main Course1. Gather all the ingredients.
2. Pat down any juice on salmon with a paper towel and sprinkle salt and pepper evenly on both sides of the fillet. Cut into 2 vertical slices about 1 inch width and set aside.
3. Place butter in a small mixing bowl and melt in microwave (about 20-30 seconds but this will vary on your microwave).
4. Grind garlic with a grinder or garlic press and place into melted butter along with Soy Sauce and Yuzu. Mix well and set aside.

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Seafood Dim Sum Recipe (Keto, Easy) I Heart Umami®

¾ lb skinless, boneless sea bass or other meaty fish fillets, cut into 2.5-inch pieces 6 pieces clams, scrubbed 6 pieces shrimp 1 to 2 full cap fresh …

Ratings: 27Category: Main CourseCuisine: Chinese, TaiwaneseTotal Time: 30 mins1. Place the fish, clams, shrimp, shiitake, and vegetables in a shallow, heatproof bowl so as to catch the juices. Place the bowl over a steamer basket, if using. Season with the coconut aminos and sesame oil, and salt and pepper.
2. Steam over medium to medium-low heat for about 10 minutes. Remove from the pot and set aside the shrimp and asparagus as they tend to cook faster than other ingredients. Cover them to keep warm.
3. Continue steaming the rest of the ingredients further until the fish is buttery and flaky and the clams are open.
4. Place the steamed ingredients in a serving bowl. You can either enjoy them as they are with the juices in the bowl or strain the seafood juices through a sieve (save this stock for later use) and serve with the dipping oil. Serve hot and immediately.

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