Steamed Goatfish and Clams

Ingredients

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Ingredients

480g goatfish
300g clams
100g Japanese sake
100g soup stock Dashi
15g soy sauce
10g mirin sweet sake
180g white leeks
20g olive oil
lime to taste
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.

Enjoy

Steamed Goatfish and Clams

Ingredients

480g goatfish
300g clams
100g Japanese sake
100g soup stock Dashi
15g soy sauce
10g mirin sweet sake
180g white leeks
20g olive oil
lime to taste
60g fresh ginger

Takahashi Takuji

Takahashi Takuji

Takahashi Takuji is a Michelin starred chef and the 3rd master of the cuisine restaurant “KINOBU” which has been running in Kyoto for over 84 years. He is deeply pursued by Japanese cuisine, including Noh (one of the Japanese traditional entertainments), tea and flower arts. Starting with the research on aromas, he also continues to analyze food from a scientific perspective.

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