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Ingredientes
- 2 x tilefish fillets - (1 1/2 to 2 lbs) cut in half
- Â Â with skin on
- 1/3 bn seri (Japanese parsley) or possibly
- Â Â Italian parsley unchopped
- 6 x Japanese mushrooms (maitake or possibly shimeji)
- Â Â (or possibly 6 ounce of your favorite mushrooms)
- 4 Tbsp. sake
- 2 tsp salt
- 1/2 c. soy sauce
- 1/3 c. rice vinegar
- 1 tsp sugar
Direcciones
- One to two hrs before serving, sprinkle the fish with salt and chill.
- Place the parsley, mushrooms and fish in a dish which will fit into a bamboo or possibly other steamer. Sprinkle fish with sake and steam for 10 to 15 min.
- To make Ponza Sauce, combine ingredients in a small bowl and mix thoroughly. Serve cooked fish with Ponza Sauce on the side for dipping.
- Serve with steamed broccoli and rice.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 2 servings | |
| Calories 114 | |
| Calories from Fat 5 | 4% |
| Total Fat 0.53g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 5932mg | 247% |
| Potassium 403mg | 12% |
| Total Carbs 10.5g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.21g | 3% |
| Protein 8.25g | 13% |
