Italian-style Steamed Alfonsino
Alfonsino is a popular ingredient in Japan for celebratory dishes, and this recipe is as simple as it is delicious. Just put the ingredients in a dish and let your microwave do the rest!
Photographed by Masaya Suzuki
Ingredients (Serves 2)
- 2 alfonsino fillets
- 8 asari clams (de-gritted)
- 4 black olives
- 6 cherry tomatoes
- 1/2 tbsp capers
- 1/2 tbsp olive oil
- 50 ml water
- 1/2 tbsp Italian parsley (finely chopped)
- Black pepper
- 1 1/2 tbsp olive oil
Sprinkle the alfonsino with a pinch of salt and a small amount of black pepper. Remove the stems from the cherry tomatoes. Rinse the capers in water.
Place the alfonsino, asari clams, and the ingredients for [A] in a microwave-safe dish and cover with plastic wrap or a lid, then microwave at 600 W for about 4 min. When the asari clams open, remove from the microwave and let sit, still covered, to steam for 1-2 min. If the clams do not open, continue microwaving in 10-20 sec intervals, checking after each time.
The steam will condense on the underside of the plastic wrap, so leave a bit of slack in the center of the plastic wrap when you cover the dish, but make sure that the edges are stuck tightly to the dish to prevent the steam from escaping. It's best to use a microwave-safe dish at least 4-5 cm deep, to give the asari clams space to open.
Just before serving, season with a small amount each of salt and black pepper, pour some olive oil over top, and sprinkle with Italian parsley.