SEAFOOD、WORLD COOKING RECIPE

JAPANESE. BOILED SEA BREAM (WHITE MEAT) FISH("Tai no nituke")

Schedule time
40 minutes
Origin
Japan
Recommended time to eat
Lunch, Dinner
Recommended for
All peoples.
Accompanied drink
Rice wine, Beer, White wine.
Composition (Per 100g. 3.5 oz.)
Energy 124 Kcal, Water 71.17 %, Protein 13 %, Fat 2.37 %, Carbohydrates 8.97 %, Ash 2.32 %, Calcium 67 mg, Phosphorus 157 mg, Iron 0.677 mg, Sodium 522 mg, Potassium 363 mg, Retinal 7.04 mg, Carotene - micron g, Retinal Potency 23.68 IU, Thiamin 0.06 mg, Riboflavin 0.145 mg, Niacin 1.23 mg, Ascorbic acid 2.45 mg. Composition was calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
At my house, it doesn't want to do make as much as possible. The kitchen is a fish smell in 2 days. but good tasty. Edible burdock root use west in Japan.
Ingredients(1portion)
300g or 10 oz. Ses bream or white fish ( refuse 60 %, meat is 120g or 4.2 ozs)
15g or 1 Tablespoons. Soy sauce (liquid) Soy sauce direction
15g or 1 Tablespoons. **Rice wine (liquid) or white wine Rice winw direction
15g or 1 Tablespoons. ***Mirin (liquid) Mirin direction
50g or 1.8 oz. Edible burdock root(fresh)
10g or 1/2 oz. Ginger (fresh)
225g or 8 oz. Total
180g or 6 oz. Yield
Directions
1. Whole Bkack rick fish or white fish, Clean and scale the fish.
2. Soy sauce, Rice wine, Mirin and Ginger sliced into the covered sauce pan.
3. 2. boiled.
4. 3. add 1. and Edible burdock root.
5. 4. boiled 15 minutes.
6. Serve on dinner plate.

Photos
Top left: Edible burdock root, It cut in four, Top right: Soy sauce(liquid) Soy sauce direction, Top end: Ginger(fresh)
** Rice wine from rice fermentation wine, Alcohol 16%, Carbohydrates 5 %, taste is near the grape white wine.
*** Mirin from rice fermentation seasoning, Alcohol 14%, Carbohydrates 41.9 %, taste is very sweet.

20 Mar. 2003
25 Nov. 1997