Recipe Photo Recipe Title
cooking process

cooking process

This is a dish I prepared in the "Iron Chef" finals and is a variation on a popular one I serve at my restaurant La Rochelle in Tokyo. In this recipe I substitute red snapper for lobster. The slight smell of the sea that comes from the wakame is counterbalanced by the heavy aroma of the tomato sauce. If red snapper is unavailable, use another light tasting white fish such as sea bass. Since the fish in this dish is steamed, be sure to use the freshest fish possible.

cooking process

Half of a red snapper sliced longitudinally
(if half of a whole fish isn't available at your fish market, substitute fish filets)
2-inch x 4-inch piece of kelp for dashi (stock)
1 large handful of wakame (seaweed)

[Tomato Oil Sauce]
3 tomatoes
1 teaspoon minced garlic
1 - 2 tablespoons minced basil leaves
4 tablespoons olive oil

advance preparation

・ Soak wakame in water for 20 minutes.
・ Bring a pan of water to a boil. Use a knife to remove the core from each tomato. Put tomatoes in hot water with the stem side facing down. Leave in for 3 seconds, remove and immediately plunge into cold water. Remove skin, seeds and pulp and cut into 1-inch pieces.
Tips If you leave the tomatoes in hot water too long, the flavor will deteriorate, so remove them immediately.

process photo [1]
Run cold water over the kelp, then place in a 3-inch deep heat-resistant dish. Lay red snapper on top of kelp. Cover the red snapper with wakame.
Tips Do not leave the kelp in water or the flavor will deteriorate. Dip it into water just long enough to wet it then remove it immediately.

Heat water in a steamer. When steam rises, put the fish in and steam for 15 - 20 minutes.

Meanwhile, make the tomato oil sauce. Saute garlic in olive oil. Add tomatoes and raise heat to high. When the tomatoes soften, season with salt and pepper. Add basil.

When the fish is cooked through, pour the tomato oil sauce over it and serve.

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