Rika's TOKYO CUISINE:
Ginger-steamed Whole Fish
Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Ginger-steamed Whole Fish (2) Stir-fried Rice Noodles.
(1) Ginger-steamed Whole Fish
Ingredients (Serves 2 to 4, depends on size of fish)
1 whole white fish
Fresh sliced ginger
Kosher salt
For the sauce:
2 tbsp soy sauce
2 tbsp sake
2 tbsp sushi vinegar
1/2 yellow bell pepper
Chopped cilantro, as needed
4 tbsp minced ginger
Directions
1. Make some incisions on the side of the fish.
2. Put on a plate and sprinkle with salt; leave for 30 minutes.
3. Insert the ginger into the incisions on the fish and let the plate steam for 20 minutes (depends on the fish size).
4. Make the sauce; combine soy sauce, sake and sushi vinegar, minced bell pepper and ginger.
5. Serve piping hot with cilantro leaves.
(2) Stir-fried Rice Noodles
Ingredients (Serves 2)
150 g rice noodles
200 g ground pork
4 tbsp ginger, chopped
Naganegi long onion
Shiso leaves, as desired
1 tbsp roasted Shichimi (spice mix)
1 tbsp sesame oil
2 tsp soy sauce
2/3 tsp salt
1 tsp chicken soup powder
Sugar, as needed
Directions
1. Chop the Naganegi and ginger. Mix all the seasonings together.
2. Boil the rice noodles. Be careful not to over boil.
3. Stir-fry the ground meat, the Naganegi and the ginger in a pan. Add the mixed seasonings and water.
4. Add the noodles to the pan and stir to quickly and thoroughly absorb the sauce.
5. Serve with shredded Shiso leaves.