Steamed chicken and fish with vegetables
Although this dish is called Steamed Chicken and Fish, there are more vegetables than chicken and fish. It is almost like a steamed version of Yosenabe. Two dipping sauces give you a dining experience as if you are having two different dishes.I used a single-serve bamboo steamer to steam the ingredients but you can steam them in a different way as described in note 4. Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
- 80 g king fish fillet
- 2 tsp cooking sake
- 70 g chicken thigh fillet
- 150 g Chinese cabbage leaves
- 30 g shimeji mushrooms ((or other Asian mushrooms))
- 50 g green onion
- 25 g carrot
- 40 g pumpkin
- Ponzu
- Finely chopped green onion
- Grated daikon
- Shichimi tōgarashi
- 21/2 tbsp roasted white sesame seeds
- 1 tbsp miso ((note 2))
- 11/2 tbsp soy sauce
- 11/2 tbsp dashi stock
- 1 tsp sugar
- 1/4 tbsp vinegar
Instructions
- 1
Cut fish and chicken into large bite-size pieces (note 3). Sprinkle cooking sake over them and leave for 10 minutes. Pat dry them.
- 2
Cut the stem part of Chinese cabbage crosswise into 5cm / 2" long pieces. Leave a large portion of the soft leaves uncut (this will be used as a liner when steaming). If the stem is very wide, cut the stem vertically in half first.
- 3
Divide the shimeji mushrooms into 2-3 small clusters.
- 4
Diagonally cut green onion to 5cm / 2” long.
- 5
Cut a carrot to 5cm / 2” long, then slice vertically to 2-3mm / 1⁄16- ⅛” thick. If the rectangle is very wide, halve it vertically. Alternatively, slice the carrot diagonally.
- 6
Cut pumpkin crosswise to 8mm / 5⁄16” thick so that each piece has the skin on.
- 7
Line the bottom and the side of the bamboo steamer (note 4) with the large soft Chinese cabbage leaves, then place the rest of the cabbage on one side of the steamer, clustering together.
- 8
Place pumpkin, green onion, carrots, shimeji mushrooms, fish, and chicken in the steamer, clustering each ingredient together (note 5).
- 9
Steam for 8 minutes.
- 10
Transfer the bamboo steamer onto a large plate and serve with Ponzu and Sesame Dipping Sauce.
- 11
Grate sesame seeds in mortar and pestle until most seeds are finely grated.
- 12
Add the remaining Sesame Dipping Sauce ingredients and mix well.