白身魚と季節野菜のせいろ蒸し〜Steamed dish using white fish and seasoned vegetables〜 #せいろ蒸し #季節野菜 #cooking

白身魚と季節野菜のせいろ蒸し〜Steamed dish using white fish and seasoned vegetables〜 #せいろ蒸し #季節野菜 #cooking

Today, I’m making a colorful steamed dish using white fish and seasonal vegetables First, we’ll cut the lotus root, pumpkin, shimeji, and colored potato We’re going to use sea bass today and use shredded ginger, touchi, salt, pepper, and sesame oil for seasoning Place the ingredients colorfully in the bamboo steamer The Chinese steamed dish will be ready after steaming for about 15 min Let’s get started. We’ll start with the vegetables Lotus root, root vegetables Cut it vertically in half make it a little thick soak them to skim the scum off Cut randomly the pumpkin while soaking the lotus root Place them aside and work on the potato next Cut them with the skin We are using this purple potato and cut it into wedges We’ll use this shimeji, let’s cut it Next is the string beans. Let’s cut the edge parts Cut them diagonally in half And, we’ll slice the ginger with skin place the sliced gingers and cut them vertically and thinly And then, we’ll work on the white fish We’ll use the sea bass Cut it simply like this Put this sea bass in the tray with gingers and sprinkle salt and pepper Put the touchi in it Flavor the sea bass by mixing these ingredients And add the sesame oil and sake for seasoning The lotus root seems okay now Get rid of water and put them in the tray Prepare the bamboo steamer and let’s place the ingredients in it You can place both the vegetables and fish however you want Be sure to put the touchi in it Looks Okay. Cover this bamboo steamer and put it on the pot We’ll turn the fire power down and wait for about 15 min It’s been 15 min. Turn the fire off This is a bit hot Let’s open it The fish, ginger, and touchi’s smell is so good Perfect. We’ve done it as always It’s ready, steamed dish using white fish and seasoned vegetables Have a nice day!

[速水もこみち流] #23 白身魚と季節野菜のせいろ蒸し
【材料／分量】※2名分
白身魚フィレ(スズキ) ／1枚
レンコン／100g
かぼちゃ／1/8個
じゃが芋／1個
しめじ／1パック
いんげん／〜6本
A）ーーーーーーーーーーーーーーーーー
生姜(細切り) ／2片分
トウチ／大さじ3
塩・こしょう／各少々
ごま油／大さじ1
酒／大さじ3
ーーーーーーーーーーーーーーーーー
【調理工程】
① レンコンは皮をむき1～2cm厚さの半月切りにして
水にさらした後水気を切る。
　 かぼちゃは乱切り、
じゃが芋は皮付きのまま芽を除きくし形切り、
　しめじは石づきを除いてほぐし、
いんげんは斜めに半分に切る。
② 白身魚は食べやすい大きさに切り、
Aとともにバットに入れて絡め、下味をつける。
③ せいろに①と②を彩りよく並べ、
沸騰した湯の入った鍋の上に乗せ、
弱火にして約15分蒸す。
ーーーーーーーーーーー
●Instagram：https://www.instagram.com/mocomichi_hayami/
●Twitter：https://twitter.com/hayami_m_staff
♢問合せ先（コラボ・タイアップ・その他のご相談はこちらに！）
mstable.contact@gmail.com