Today's Recipe

Ⅱ. Fish & Seafood

5. Steamed Whole Red Snapper
(Tai no Sugata-mushi)

Steamed Whole Red Snapper
(Tai no Sugata-mushi)

　There is no better fish than a whole red snapper to celebrate a joyous event with. Tai is related with “medetai” which is happy and the color combination of red and white symbolizes joy. In order to celebrate birthdays or any happy occasion of your families or the beloved, this is the most recommended dish.

4 - 6 servings

1 (600 g, 1+1/3 pounds) whole white meat fish such as red snapper
1 scallion, shredded
5 slices fresh ginger root
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon Japanese saké
1 teaspoon Japanese soy sauce

Sauce:
1/2 cup broth from the steamed fish (see the direction #4, below)
Pinch of sugar
1/2 teaspoon salt
Dash of pepper
2 teaspoons Japanese saké
1 teaspoon Japanese soy sauce
1 scallion, shredded
3 slices fresh ginger root, shredded
1 tablespoon salad oil

5 sprigs of trefoil (mitsuba) or 1 sprig of Italian parsley for garnishing, cut into 5 cm ( 2-inch) lengths

1.	Scale and gut the fish. Score crosswise both sides of the fish at every 2.5 cm ( 1 inch) interval.
2.	Place the scallion and 5 ginger slices in a dish that can hold the fish. Place the fish on them.
3.	Mix the sugar, salt, saké, and soy sauce and sprinkle all over the fish. Steam the fish in the dish over high heat for 15 minutes.
4.	Pour out the broth from the fish into a small sauce pan and add the rest of the ingredients for the Sauce. Bring to a boil and pour over the fish. Garnish with the trefoil to serve.

Keiko　Hayashi