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Steamed Sea Bass with Vegetables (Shiba-Mushi) Recipe

Serves/Makes: 4

Ingredients:

• 10 ounces sea bass (grouper, cod or baramundi) fillets, cut into 4 pieces
• 1/2 teaspoon salt
• 2 tablespoons sake
• 8 ounces enokitake* mushrooms
• 4 ounces shimeji** mushrooms
• 1/2 cup Basic Dashi*** Stock (see recipe below) or 1/4 teaspoon dashi* stock granules dissolved in 1/2 cup hot water
• 10 thin asparagus spears (2 ounces), cut into lengths
• 1 small carrot, cut into strips
• 1 spring onion, cut into lengths, to garnish
  
  Broth
• 1 cup Basic Dashi Stock (see recipe below) or 1/2 teaspoon dashi stock granules dissolved in 1 cup hot water
• 2 tablespoons mirin (sweet rice wine)
• 1 tablespoon Japanese soy sauce
• 1 teaspoon salt

How to cook:

• To make the Broth, combine all the ingredients in a saucepan and bring almost to a boil, then turn off the heat. Cover and set aside.
• Place the fish in a large shallow bowl, rub with the salt and allow to sit for 20 minutes. Sprinkle the sake over the fish and steam for 5 minutes and set aside.
• Discard the hard ends of the stems of the enokitake mushrooms. Discard the stems of the shimeji mushrooms and halve crosswise. Pour the dashi stock into another saucepan and simmer the mushrooms for 1-2 minutes. Drain and set aside. Blanch the asparagus and carrots in lightly salted water. Drain and set aside.
• Place the steamed sea bass into four serving bowls and arrange the vegetables and mushrooms on top. Ladle the hot Broth over the fish.
• Garnish with the spring onion, and serve immediately.

Basic Dashi Stock (Bonita Flake) Ingredients:

• 4 inches square piece konbu***, wiped clean
• 4 cups water
• 1/4 cup cold water
• 3 ounces bonito**** flakes

Basic Dashi Stock (Bonita Flake) Preparation:

• Cut konbu square into 4 narrow strips. Place in a saucepan with 4 cups water and cook over medium heat. Heat until just about to boil, then quickly remove pan from the heat, remove and discard konbu.
• Add the cold water and bonito flakes to the konbu broth. Bring to a boil then remove immediately from heat, and set aside to cool.
• When all the bonito flakes have sunk to the bottom, pour the liquid over a strain and discard the flakes.

Comments:

*Enokitake are long, thin white mushrooms used in Asian cuisines, particularly those of Japan, Korea, and China. These mushrooms are cultivars of Flammulina velutipes also called golden needle mushroom. Wild forms differing in color, texture, and sliminess are called winter mushrooms, velvet foot, or velvet stem among other names.
**Shimeji is a group of edible mushrooms native to East Asia.
***Dashi is a class of soup and cooking stocks considered fundamental to Japanese cooking.
****Konbu, a kind of seaweed. It is associated with the word yorokobu, meaning "joy".
*****In Japanese cuisine outside Japan, bonito usually refers to the skipjack tuna (Katsuwonus pelamis), which is known as katsuo in Japan. This fish is smoked and dried to make katsuobushi, an important ingredient in making dashi (Japanese fish stock), used extensively in Japanese cuisine.

This recipe for Steamed Sea Bass with Vegetables (Shiba-Mushi) serves/makes: 4

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Main Ingredient: Bass
Preparation Method: Steamed
Cuisine: Japanese

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