Shredded leek delight

The original recipe that inspired this dish called for chicken, but Yusuke used tilapia instead, that versatile and cheap! fish.

He steamed the tilapia in white wine to enhance its subtle flavour.

The fish was dressed with fresh leeks: the white parts were eaten raw. He was afraid that the green bits would be tough, so he boiled the pieces briefly, for less than one minute. The shredded leeks were mixed with sesame oil and sea salt. Once the leeks were arranged on the fish, we added a sprinkling of shichimi powder.

We ate the dish by itself with rice on the side, but it would also be lovely on top of ramen.

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