Ingredients for 4 people:
- 4 red mullet fillets,
- 4 salted cherry leaves,
- 4 shiitake mushrooms or button mushrooms,
- 1 courgette,
- The zest of one unwaxed lemon,
- 4 bamboo skewers,
- 4 tablespoons of sake,
- 1 teaspoon of salt,
- Yuzu ponzu soy sauce.
Preparation of the steamed red mullet recipe
1. Have the fishmonger fillet the red mullet. Lightly salt them.
2. Slice the Shiitake mushrooms and cut the courgette into thin strips using a mandoline or a peeler.
3. Place the Shiitake mushrooms in the centre of the red mullet fillets and fold them in half. Wrap with the salted cherry leaf and secure with a bamboo skewer.
4. Place the red mullet in a Pyrex-type dish and drizzle with the sake. Close the lid. Steam for approximately 3 minutes over high heat.
5. Turn off the heat, add the courgettes and cover. Leave to rest for 2 minutes.
6. Place the red mullet and courgettes on a plate. Garnish with the lemon zest.
7. Serve the yuzu ponzu sauce on the side and enjoy by dipping the red mullet.
