Steamed Fluke With Hijiki Recipes

STEAMED FLUKE WITH HIJIKI

Steamed Fluke with Hijiki image

This is a take on the steamed fish my mother used to make. Fluke is steamed in homemade dashi, a broth that's the basis for much of Japanese cooking.

Provided by Anita Lo

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 sheet kombu
1/2 cup bonito flakes
1/2 cup dried hijiki
1 bunch scallions, 4 tablespoons julienned plus 2 tablespoons green tops julienned
1 2-inch piece of ginger, 2 tablespoons julienned
4 fillets fluke
Freshly ground black pepper
4 tablespoons Japanese soy sauce
2 tablespoons mirin
4 tablespoons canola or soy oil
Zest of one lemon

Steps:

For the dashi: Rinse the kombu and place in 2 cups water over high heat until boiling. Add bonito flakes, turn off the heat and let rest for 15 minutes. Strain through cheesecloth or a clean dishtowel. Set aside.
Place the hijiki in 1 cup of cold water and let rest to reconstitute, 5 minutes. Meanwhile, slice and julienne the white part of the scallion in a 1 ½ -inch length. Thinly slice and julienne the darker green scallion tops for garnish. Peel, thinly slice, and julienne the ginger. In a heatproof shallow dish, place half of the ginger and scallions on the bottom. Then, layer the fish on top adding black pepper as the fish is layered. Add the remaining ginger and scallions over the fish.
Finish the dish by pouring soy sauce, mirin, and oil evenly over the top, followed by zested lemon. Strain the hijiki and rinse under cold water, then layer it down the center of the dish. Finish the dashi by straining the kombu/bonito flake mixture through cheesecloth.
Pour the dashi into a large pan big enough to accommodate the fish dish and heat to boiling. Place a small rack or scrunched up piece of tin foil on the bottom to elevate the fish as it cooks. Place the fish dish on top of the foil, over the boiling dashi. Cover and steam for 5-7 minutes.
The fish is cooked when it's opaque throughout and a cake tester is easily inserted into the thickest portion of the fish. Garnish with the scallion greens and serve.

HIJIKI WITH SHIITAKES AND BEANS

Hijiki With Shiitakes And Beans image

Provided by Mark Bittman

Categories dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 1/2 ounces hijiki (about 1 cup)
5 large or 10 small dried shiitake mushrooms
2 tablespoons extra virgin olive oil
1 cup diced chicken, shrimp or shucked small clams (canned are fine), optional
2 medium carrots, peeled and shredded
1 cup fresh soybeans, flageolets, peas or black-eyed peas
1 cup dashi or chicken stock
2 tablespoons mirin (or 1 tablespoon honey)
1/4 cup soy sauce, or to taste
Salt if necessary

Steps:

Soak hijiki in cold water to cover, and shiitakes in very hot water to cover, each for about 10 minutes. Slice shiitakes, discarding tough stems. Reserve soaking liquid.
Put olive oil in a 12-inch skillet over medium-high heat. If you are using chicken or shrimp, brown pieces quickly in oil, for 2 or 3 minutes, stirring only once or twice. Remove with a slotted spoon.
Drain hijiki, and put in skillet; stir once, then add carrots and shiitakes. Stir again; add chicken, shrimp or clams, along with beans, shiitake soaking liquid, dashi or stock, and mirin and soy sauce. Stir, turn heat to medium-low, and cook, stirring occasionally, until carrots are tender, about 10 minutes. Mixture should be thick, not soupy. Taste, add more soy sauce or salt if necessary, and serve.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 8 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 1159 milligrams, Sugar 4 grams

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