Japanese Steamed Fish
|Sesame seeds||50 Milliliter|
|Vegetable oil||5 Milliliter|
|Sake/Water / white wine||60 Milliliter|
|Ginger root||5 Milliliter|
|Vegetable oil||15 Milliliter|
|Soy sauce||60 Milliliter|
|Fresh ground pepper||1 Milliliter|
|Roasted sesame seeds||1 Teaspoon|
|Green onions||125 Milliliter|
Place the sesame seeds and the 1 teaspoon (5 mL) vegetable oil in a small glass bowl.
Brown 1 or 2 minutes at HIGH, stirring 3 times.
When the sesame seeds are golden brown, set aside.
Choose a microwave-safe dish large enough to contain all the ingredients.
Pour into it the Sake, water or white wine, ginger root and salt.
Cover and microwave 5 minutes at MEDIUM to bring out the delicate ginger flavor.
Add the fish to the hot liquid, basting it 3 or 4 times.
Cover and microwave 5 to 7 minutes at MEDIUM-HIGH, depending on type of fish used.
Check doneness with a fork.
The fish is cooked when it flakes.
Let stand, covered, while you prepare the sauce.
To make the sauce Mix together in a microwave-safe bowl the vegetable oil, soy sauce, pepper and sesame seeds.
Microwave 40 seconds at HIGH.
Pour over the cooked fish and sprinkle with minced green onions.