serves
3
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
3
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
An Apple A Day
Watch The Full Episode Here
PG
Watch The Full Episode Here
PG
Ingredients
- 1 piece kombu, wiped with a damp cloth, cut into thirds
- 3 small, thick pieces of kingfish, skin off (around 100 g each)
- 300 g silken tofu, cut into 3 cm–thick slices
- 3 fresh shiitake mushrooms
- 100 g enoki mushrooms, divided into thirds
- 3 slices lime, plus wedges to serve
- salt, to season
- 3 tsp fish sauce
- 3 tsp sake
- yuzu kosho, to serve
Lime ponzu
- 2 tbsp sake
- 2 tbsp mirin
- 1 tsp sugar
- 1 tbsp soy sauce
- 2 limes, juiced
Instructions
- For the lime ponzu, place the sake, mirin and sugar in a saucepan over low heat. Stir to dissolve the sugar and bring to a simmer. Stir in the soy sauce and lime juice, then remove from the heat and set aside to cool.
- Place a steamer basket above a saucepan of boiling water. Place a piece of kombu in the base of 3 small bowls. Place a piece of kingfish, silken tofu, one shiitake mushroom, a small bunch of enoki and a slice of lime on top of the kombu.
- Season with salt, fish sauce and sake, transfer to the steamer, cover and cook for 8 minutes.
- Place a small dollop of yuzu kosho on top and serve with the ponzu sauce for pouring over.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
An Apple A Day
