Steamed Cherry Snapper Head Recipe
Ingredients
- Half head of Cherry Snapper
- Konbu
- Salt
- Japanese sake
- Chives
- Tofu
- Shiitake mushrooms
- Mitsukuri
- Mitsuha
- Ponzu sauce
- Momijioroshi (Grated daikon raï½ish with carrot/pepper)
Directions
- Cut the head of the Cherry Snapper in half (If you don't have the right tool, it is better to ask to fish shop to do this for you.)
- Move the head vigorously in warm water and then move to ice water, this will make it easy to take off scales and dirt.
- Wipe away the moisture.
- Place a cloth in the steamer and place the head on top sprinkling Japanese sake and salt to your taste (You will want to keep the salt level at about the same as that of seawater) and steam for about 15 minutes until the the eyes become completely white.
- As you like, then add tofu, shiitake mushrooms, mitsukuri, mitsuha and such and steam together.
- As you like, enjoy with ponzu sauce, momijioroshi, and chives.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 145g | |
| Calories 103 | |
| Calories from Fat 51 | 50% |
| Total Fat 5.8g | 7% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 44mg | 2% |
| Potassium 295mg | 8% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.42g | 1% |
| Protein 7.56g | 12% |
