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Home » Recipes » Steamed Tilefish With Ponza Sauce

Steamed Tilefish With Ponza Sauce Recipe

Name: Steamed Tilefish With Ponza Sauce
Ingredients: 2 x tilefish fillets - (1 1/2 to 2 lbs) cut in half; with skin on; 1/3 bn seri (Japanese parsley) or possibly; Italian parsley unchopped; 6 x Japanese mushrooms (maitake or possibly shimeji); (or possibly 6 ounce of your favorite mushrooms); 4 Tbsp. sake; 2 tsp salt; 1/2 c. soy sauce; 1/3 c. rice vinegar; 1 tsp sugar

by Global Cookbook

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Servings: 2

Ingredients

Cost per serving $1.65 view details

2 x tilefish fillets - (1 1/2 to 2 lbs) cut in half
Â Â with skin on
1/3 bn seri (Japanese parsley) or possibly
Â Â Italian parsley unchopped
6 x Japanese mushrooms (maitake or possibly shimeji)
Â Â (or possibly 6 ounce of your favorite mushrooms)
4 Tbsp. sake
2 tsp salt
1/2 c. soy sauce
1/3 c. rice vinegar
1 tsp sugar

Directions

One to two hrs before serving, sprinkle the fish with salt and chill.
Place the parsley, mushrooms and fish in a dish which will fit into a bamboo or possibly other steamer. Sprinkle fish with sake and steam for 10 to 15 min.
To make Ponza Sauce, combine ingredients in a small bowl and mix thoroughly. Serve cooked fish with Ponza Sauce on the side for dipping.
Serve with steamed broccoli and rice.
This recipe yields 2 to 4 servings.

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Amount Per Serving	%DV
Serving Size 207g
Recipe makes 2 servings
Calories 114
Calories from Fat 5	4%
Total Fat 0.53g	1%
Saturated Fat 0.09g	0%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 5932mg	247%
Potassium 403mg	12%
Total Carbs 10.5g	3%
Dietary Fiber 1.0g	3%
Sugars 4.21g	3%
Protein 8.25g	13%

Steamed Tilefish With Ponza Sauce Recipe

Ingredients