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Sake steamed seafood in red miso soup
Course:
Lunch, Main Course, Soup
Cuisine:
Asian Inspired, Japanese
Keyword:
miso, red miso, seafood, soup
Servings:
5
people
Author:
Steve Paris
This darker style red miso soup has an intensity of flavour very different from those made with the more familiar white miso. Piled on top was seafood steamed in sake and various aromatics. The combination was truly a symphony of flavours.
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Ingredients
Miso soup
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
Garnish
1/4
cup
dried wakame seaweed
2 1/2
tsp
truffle oil
umibudo
sea grapes
Instructions
Miso soup
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.
Seafood
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.
Plating
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
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