“Steamed Fish with Ponzu” & “Japanese Rice”

What are Japanese flavors at home? The following recipes have, for me, the taste of Japan. My daughters like these so much they ask for them on a regular basis. They are simple and so good I am sure they will become a regular in your home culture.

1)      “Steamed Fish with Ponzu”.

a.      Tools: a steamer (either metal or bamboo), a small 1 Qt. sauce pan.

b.      Ingredients: 1 lb white flaky fish such as any of the Cod family or Sea Bass. A 2~3 inch piece of ginger julienned (cut in thin strips), 3 sprigs of fresh scallion very finely chopped both white and green parts, 1 sprig of cilantro roughly chopped,3 Tbsps.  of a neutral oil such as sesame, several leaves of chard or similar washed and dried (optional), and ~6 Tbsps. of Ponzu sauce.  If you do not have Ponzu you can use the same amount of Soy sauce and mix it with about 1/2 Tbsp. of fresh lemon juice. Also optional, 1 tsp. of instant dashi, (Japanese soup base) powder. A pinch of kosher salt

c.       Procedure: wash the fish with water and pat dry. Cut into two portions and sprinkle the salt and some of the chopped scallions on top. Add a couple of cups of water and the instant dashi powder if using to the bottom of the steamer, and set to boil. Put the chard leaves in the bottom of the steamer to form a bed for the fish. This will prevent it from sticking to the perforated surface. If you prefer, instead of the chard leaves you can use parchment paper as a base for the fish. When water is boiling put the fish in the steamer, cover and steam for about 12 minutes until fish separate in flakes. While the fish is cooking, fry the ginger in the oil keeping the heat high but making sure it does not burn. When fish is ready serve the fish in a nice plate, cover with the cilantro and some more of the fresh scallions and spoon the heated oil in which you fried the ginger. You will hear a satisfying sizzle as the oil infuses the fish with the essence of the ginger, the scallions and the cilantro. Spoon 2~3 Tbsps. Of the Ponzu sauce over each portion of the fish and serve immediately. I have to warn you, it is so good it can become addictive, even for kids. This is how you create culinary culture a home. There is an alternative way to cook the fish using the microwave. The technique is shown here posted by the team at MODERNIST CUISINE: Microwaved Black Cod

2)      “Japanese Rice”: It is the perfect companion to the Steamed Fish with Ponzu. Important note; you should serve it in a separate small so the rice do not become soggy with the Ponzu sauce

a.      Tools: 3 Qt. sauce pan with cover.

b.      Ingredients: 1 ½ cups of premium short grain rice such as Koshihikari or other Japanese type rice. 1 ½ Tbsp. of seasoned Sushi rice vinegar.

c.       Procedure: in the sauce pan, add the rice and cold water, rinse rice by swirling water and drain. Repeat 4 or 5 times until water runs clear. Add 1 ½ cups of cold water and let it stand for about 15 minutes. Cover pot with tight fitting and bring to a vigorous boil. If lid does not fit tightly, cover the pot with aluminum foil and then put the lid. This will form the required seal. After bringing to boil, reduce to simmer and cook for 20 minutes without removing the lid. When done, remove from heat, fluff rice with a fork and let it stand covered another 10 minutes. Before serving, place rice in a wide bowl and sprinkle the rice while it is still hot with the seasoned sushi rice vinegar, folding the rice to season it evenly. It is incredibly appealing and delicious. You will not believe the difference with cheap sushi rice that sometimes you eat in some places. I love it, and so do the kids

Enjoy