Steamed Kintoki Carrots and Tilefish

Steamed Kintoki Carrots and Tilefish

Ingredients (4 servings)

• 1/4 Tilefish
• 1/4 Daikon
• 1/2 Kintoki carrot
• 6 Ginkgo nuts
• 1 (small) Cloud ear mushroom
• 1 (small) Cloud ear mushroom
• 360cc Dashi soup stock
• Salt, to taste
• Light soy sauce, to taste
• Mirin, to taste
• 1 tsp. potato starch

Directions

1. (1) Sprinkle salt onto tilefish and let rest.
2. (2) Grate the Daikon, and Kintoki carrot seperately.
3. (3) Remove the shell and boil the ginkgo nuts.
4. (4) After soaking cloud ear mushroom in water, take it out and combine with salt, light soy sauce, mirin, and Dashi stock and let simmer. Then finely cut into strips.
5. (5) Add potato starch and water mixture into the Dashi stock from the mushrooms and let it thicken.
6. (6) Mix the egg white with the grated Daikon and carrots. Then mix in the ginkgo nuts and cloud ear mushrooms.
7. (7) Place (1) into a bowl, and put (6) over the fish.
8. (8) Steam the bowl for 15 minutes, then pour the thick sauce (5) over. Add some wasabi, ginger, or yuzu according to your taste.