Chirimushi is a light and refreshing dish of steamed fish, tofu and vegetables served with ponzu (Japanese citrus and soy dipping sauce). Adam adds a twist with a lime ponzu.
- 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
- 2 tbsp sake
- 2 tbsp mirin
- 1 tsp sugar
- 1 tbsp soy sauce
- 2 limes, juiced
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.
- 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.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.