Sake steamed seafood in red miso broth
Servings: 5 people
- 6 cups dashi kombu, dried shiitake, katsuobushi
- 3 Tbsp red miso
- 3 Tbsp black miso or more red miso if you cannot get black miso
Sake steamed seafood
- 2 cups sake
- 1 thumb fresh ginger, cut into “coins”
- 2 star anise pods
- 3 cloves garlic, crushed
- 1 Tbsp butter
- Peel of a lime or orange
- 800 g fish fillets, skin on something firm… sea bass, snapper, or even salmon
- 5 Scallops if large, or 10 small ones
- 150 g Octopus pre-cooked sushi variety
- 5 Large Prawns in shell
- 1/4 cup dried wakame seaweed
- 2 1/2 tsp truffle infused oil
- umibudo sea grapes
Bring the dashi to a simmer, but do not allow to boil. Just a few small bubbles is enough. Remove from the heat.
Add the miso into a fine sieve.
Immerse into the warm dashi, and using the back of a spoon, push the miso through the sieve into the dashi broth. Stir well.
Add the sake, ginger, anise, garlic, lime peel, and butter to the base of a steamer.
In the top of the steamer, add the fish fillets, scallops, octopus, and prawns.
Apply the heat, and once the liquid is boiling, cover to start the steaming.
Steam for 5-6 minutes or until the prawns and fish fillets are just cooked through.
Soak the wakame in some warm water for a few minutes until soft. Drain.
Remove the skins from the fish fillets.
Remove the heads and shells from the prawns, leaving the tails attached.
Slice up the octopus into 5 to 10 pieces.
Put a mound of flaked fish, scallops, a prawn, and octopus in the middle of a shallow bowl.
Pour enough hot miso soup into the bowl so the top of the seafood mound is still visible.
Sprinkle some wakame onto the soup.
Top the mound with a sprig or two of sea grapes.
Drizzle 1/2 tsp truffle infused oil over the miso soup