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Tai no Fukkura Ume Mushi-ni (Steamed Sea Bream with Plum)

Cost $15, save $10

Source: Recommended by CookGo

  • 20 Min
  • 2 Servings
  • $15

INGREDIENTS

  • Main

    • 🐟 2 fillets of sea bream (240g)
    • 🥬 2 leaves of spring cabbage
    • 🌿 20g salted wakame
    • 🍑 1 honey-pickled plum

  • Seasoning

    • 🍶 2 tbsp sake
    • 🧂 2 tsp soy sauce

  • Marinade

    • 🍶 1 tbsp sake
    • 🧂 1/3 tsp salt

STEPS

1

Make shallow cuts on the skin side of the sea bream fillets. Sprinkle with sake and salt from the marinade ingredients, let sit for 10 minutes, then pat dry with a paper towel.

2

Cut the spring cabbage into 3cm squares. Rinse the salted wakame briefly, soak in water for 5 minutes, and cut into bite-sized pieces. Remove the seed from the plum and mash into a paste.

3

Mix sake, soy sauce, and plum paste in a bowl to create the sauce.

4

Spread the spring cabbage evenly in a frying pan. Pour the sauce over the cabbage and mix. Place the sea bream fillets skin-side up on top, heat over medium heat until boiling.

5

Cover the pan with a lid and steam over low heat for 7–8 minutes until the fish is cooked through. Add wakame, cover again, and cook for 1 more minute.

NUTRIENTS

Per 1 serving

🔥

180

Calories

  • 25g
    Protein
  • 10g
    Carbs
  • 3g
    Fats

💡 Tips

Use fresh sea bream for the best flavor and texture.Honey-pickled plum adds a unique balance of sweetness and tanginess.Serve with steamed rice or miso soup for a complete Japanese meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.