Steamed Shiitake and White Fish with Douchi

Shiitake enhances the aroma of “豆?douch?”(fermented and salted black soybean). When you lift the lid after steaming white fish and Shiitake with Douchi, the aroma that wafts out is fantastic! This recipe works well with white fish such as marlin, cod, sea bream, and flounder. ※ This dish is also recommended to eat on rice. Recipe created by DRY and PEACE

Ingredients (serves 2)

  • 10 grams Dried Shiitake mushrooms
  • 2 slices White fish (fillets)
  • 1 Tbsp Sake
  • 1/4 tsp Salt
  • 1/2 stalk (50 grams) Long onion -A
  • 1/2 (3.5 grams) Green chili pepper -A
  • 1 wedge Ginger -A
  • 1 Tbsp Douchi,Chinese fermented black beans (chopped) -A
  • 1 Tbsp Sake -A
  • 1 Tbsp Soy sauce -A
  • 1/2 tsp Sesame oil -A
  • 45 ml Shiitake soaking liquid


Rinse Shiitake mushrooms, soak in water to rehydrate, and slice. Reserve soaking liquid for later use.
Slice long onion and green chili pepper in thin slices diagonally. Julienne the ginger.
Season the fish fillets with 1/4 teaspoon of salt and 1 tablespoon of sake. Lightly wipe away any liquid that emerges.
Place 3) in a deep fish side by side and add 45 ml of the Shiitake soaking liquid from 1). Mix the ingredients marked ● and add the mixture to the dish.
Steam in a hot steamer for about 15 minutes until the fish is cooked through.


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