Steamed hake rolls

Steamed hake rolls

  • 6 small, hake fillets
  • 1 tablespoon of rice wine
  • 3 slices of bell pepper
  • 3 slices of fennel
  • 1 stalk of spring onion
  • black and white sesame
  • Sauce:
    • 1 table spoon of dashi stock
    • 1 tea spoon of mirin
    • pinch of sugar
    • 1 tea spoon of red miso

Method –  Marinate fish in rice wine, about 30 min. Put slice of bell pepper or fennel on tail end of the fillet and roll. Follow with remaining fillets. Arrange on a plate. Steam over high heat about 10 min. Mix sauce ingredients, pour over the rolls. Serve sprinkle with green onion, black and white sesame.



Recipe from:

Changes made.