Ingredients
-
480g goatfish
-
300g clams
-
100g Japanese sake
-
100g soup stockDashi
-
15g soy sauce
-
10g mirinsweet sake
-
180g white leeks
-
20g olive oil
-
limeto taste
-
60g fresh ginger
Directions
Ingredients
| 480g goatfish | |
| 300g clams | |
| 100g Japanese sake | |
| 100g soup stock | |
| 15g soy sauce | |
| 10g mirin | |
| 180g white leeks | |
| 20g olive oil | |
| lime | |
| 60g fresh ginger |
Steps
|
1
|
Slice goatfish into fillets and sprinkle with salt. Set aside for 30 minutes. |
|
2
|
Mix Japanese sake, soup stock (Dashi), soy sauce and mirin (sweet sake) in a glass bowl. Heat at 1000W for 2.5 minutes. |
|
3
|
Cut the white leeks into 3cm pieces, in addition cut in half. |
|
4
|
Slice the ginger thinly. |
|
5
|
Line up clams and ingredients from steps 1, 3, and 4 onto the metal tray. |
|
6
|
Pour the ingredients from step 2 onto step 5. |
|
7
|
On the ‘Steam 1’ setting, cook the ingredients from step 6 for 20 minutes on the top rack. |
|
8
|
As a finishing touch, drizzle olive oil and sprinkle with lime zest. |
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