Kingfish and lime chirimushi

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.

• serves

  3

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 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

Lime ponzu

• 2 tbsp sake
• 2 tbsp mirin
• 1 tsp sugar
• 1 tbsp soy sauce
• 2 limes, juiced

Instructions

1. 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.
2. 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.
3. Season with salt, fish sauce and sake, transfer to the steamer, cover and cook for 8 minutes.
4. Place a small dollop of yuzu kosho on top and serve with the ponzu sauce for pouring over.

 

Photography by Adam Liaw.

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Cook's Notes

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.