Mushimono Magic: Crafting Steamed Rockfish

Mushimono: Steamed Rockfish

Mushimono, a method of steaming in Japanese cuisine, offers a delicate way to enjoy the natural flavors of fish. In this post, we’ll focus on steaming rockfish, a versatile fish known for its delicate flavor and tender, white meat. This recipe combines rockfish with a rich potato purée and a light ankake sauce for a dish that is both heartwarming and flavorful.

Ingredients:

• For the Steamed Rockfish: 4 rockfish fillets (2 to 3 oz each), 1 tsp sake, 1 tsp soy sauce, pinch of salt
• For the Potato Purée: 1 russet potato (boiled and cut into large pieces), 6 tbsp butter (room temperature), 4 oz dashi, salt to taste
• For the Ankake Sauce: 12 oz dashi, 1 oz mirin, 1 oz usukuchi soy sauce, 2 tbsp potato starch
• Garnishes: Julienned lemon rind, julienned red baby bell peppers, thinly sliced scallions

Instructions:

1. Prep the Fish: Place the rockfish fillets in a shallow bowl. Add a splash of sake and soy sauce, and a pinch of salt.
2. Steam the Fish: Place the bowl in a prepared steamer over medium heat and steam for 4 minutes. Remove from the steamer and set aside.
3. Potato Purée: Combine the boiled russet potatoes and butter in a food processor. Add the dashi gradually while pulsing. Season with salt to taste.
4. Ankake Sauce: In a pot, mix dashi, mirin, and usukuchi soy sauce. Dissolve the potato starch in a little water and add to the pot. Bring to a boil while whisking continuously until the mixture slightly thickens.
5. Assemble the Dish: Put a few spoonfuls of potato purée in the bottom of each heatproof bowl. Place a rockfish fillet, skin side up, on top of the purée.
6. Final Steaming: Place the bowls in a steamer and steam for 3-4 minutes.
7. Garnishing: Garnish each bowl with lemon rind. Ladle a thin layer of ankake sauce over the fish. Top with julienned peppers and scallions.
8. Serve Immediately: Serve the dish hot, capturing the essence of traditional Japanese steamed dishes.

This steamed rockfish recipe highlights the mild and tender qualities of the fish, complemented by the creamy texture of the potato purée and the lightness of the ankake sauce. It’s a perfect representation of the subtlety and elegance of Japanese Mushimono cooking​​​​.