Delicious recipe collection

Chinese-style steamed Suzuki from Kagawa


  • Japanese sea bass 2 slice (160g)
  • salt a little
  • Special ginger scent, raw ginger 1/2 teaspoon
  • liqueur 1 tablespoons
  • Green onions 1/4 bottle (15g)
  • Cracked radish 1/4 pack
  • Sesame Oil 1/2 tbsp
  • Soy sauce a little


  1. Suzuki is seasoned with salt, ginger, sake and green onions (chopped) in a bowl.

  2. Put each slice on an oven sheet and put it in a steamer where steam has risen. Start with high heat. When the color of the fish changes, switch to medium heat and steam for about 1 to 10 minutes. (If you do not have an even sheet, you can steam the whole bowl)

  3. Transfer the ② fish to a serving dish and decorate the top with half-cut shellfish.

  4. Put the sesame oil in a pan and heat it.

Twitter Facebook LINE PLURK WeChat