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  • Steamed Cherry Snapper Head

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    Steamed Cherry Snapper Head
    Prep time:
    Cook time:
    Servings: 人分 人分
    by Eichi Sato
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    The best way to enjoy fresh Cherry Snapper.

    Ingredients

    • Half head of Cherry Snapper
    • Konbu
    • Salt
    • Japanese sake
    • Chives
    • Tofu
    • Shiitake mushrooms
    • Mitsukuri
    • Mitsuha
    • Ponzu sauce
    • Momijioroshi (Grated daikon raｄish with carrot/pepper)

    Directions

    1. Cut the head of the Cherry Snapper in half (If you don't have the right tool, it is better to ask to fish shop to do this for you.)
    2. Move the head vigorously in warm water and then move to ice water, this will make it easy to take off scales and dirt.
    3. Wipe away the moisture.
    4. Place a cloth in the steamer and place the head on top sprinkling Japanese sake and salt to your taste (You will want to keep the salt level at about the same as that of seawater) and steam for about 15 minutes until the the eyes become completely white.
    5. As you like, then add tofu, shiitake mushrooms, mitsukuri, mitsuha and such and steam together.
    6. As you like, enjoy with ponzu sauce, momijioroshi, and chives.

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