Steamed Sawara Fish With Ume Sauce

SAWARA UMEDARE KAKE（サワラ梅ダレかけ）

What kind of dish is Steamed Sawara Fish With Ume Sauce??

“Sawara = Spanish Mackerel” with Ume Sauce is a visually stunning dish featuring plump, steamed Spanish mackerel and seasonal vegetables drizzled in a generous amount of our special ume sauce.

This unusual fish dish has now become one of my favorites.

This is a recipe that I would love for many people to try.

The star of this dish is, of course, the ume sauce, which makes the most of the sweet and sour flavor of umeboshi.

It pairs exceptionally well with the delicate fat of Spanish mackerel, as well as chicken breast, yakitori, tofu, and other dishes.

Mastering this dish will bring a breath of fresh air to your dinner table.

What is umeboshi?

Japanese Soul Food “Umeboshi”

At the heart of this ume sauce is umeboshi, an essential part of Japanese culinary culture. While “ume” is translated as “plum,” it’s actually a fruit with a rich flavor similar to apricots.

Umeboshi are made by soaking ume in a high concentration of salt and drying them under the summer sun.

Their intense saltiness and sourness comes from the fact that they are pickled in salt, which accounts for approximately 20% of the ume weight.

Since the Heian period, they have been treasured as a “masterpiece of preserved food” due to their incredible shelf life, making them a truly traditional Japanese flavor.

Umeboshi continue to be a staple on the Japanese diet, whether as a side dish with freshly cooked rice or as the “golden filling” of onigiri rice balls.

Umeboshi Variations

• Nanko Ume : Umeboshi made with Nanko Ume from Kishu (present-day Wakayama Prefecture) are particularly known for their high quality and melt-in-your-mouth deliciousness, making them truly exceptional.
• Shiso Ume: The shiso ume used in this recipe is the most classic type, pickled in salt and red shiso. The natural pigment of red shiso gives the umeboshi its vibrant purple color. (Umeboshi that don’t use red shiso are called white ume.)
• New flavors: In recent years, diverse flavors of umeboshi, such as those tossed with mellow honey, rich umami kelp, and fragrant bonito flakes, have become extremely popular.

NUTRITION FACTS : Steamed Sawara Fish (Spanish Mackerel) With Unique Ume Sauce

Total Nutrition Value

• 534 Calories　
• Protein 50.1 g　
• Total Fat 21.0 g　
• Total Carbohydrates 36.3 g　
• Sodium 10.9 g

INGREDIENTS : Steamed Sawara Fish (Spanish Mackerel) With Unique Ume Sauce (2SERVINGS)

• Sawara (Spanish mackerel） 220g
  • Salt 2g
• Umeboshi 15g…weight without seeds
• Japanese white leek 30g
• Ginger 8g
• ☆Soy sauce 30g
• ☆Mirin 30g
• ☆Sugar 5g
• ☆Sake 10g
• Paprika (Red bell pepper) 40g
• Moyashi (Bean sprout) 160g
• Green shiso leaves 1g

How to make Steamed Sawara Fish (Spanish Mackerel) With Unique Ume Sauce

1. Chop the Japanese white leek.
2. Remove the seeds from the umeboshi
3. Grate the ginger.
4. Mix soy sauce, mirin, sugar and sake.
5. Add umeboshi, Japanese white leek and ginger to the sauce.
6. Heat it in the microwave for 30 seconds, and mix well.
7. Remove the stems and seeds from the Red bell peppers.
8. Cut the the red peppers into thin strips.
9. Sprinkle salt on the Spanish mackerel and rub it all over.
10. Place aluminum foil in the frying pan, being careful not to let any of it spill over and come into contact with the flame.
11. Put washed bean sprouts, red bell pepperes and Spanish mackerel on aluminum foil.
12. Fill the frying pan with about 1 cm of water.
13. Cover lightly with aluminum foil to prevent water droplets from getting in, cover it with a lid, and steam for 10 minutes.
14. Shredd the shiso leaves.
15. Mix the shiso leaves into the sauce and pour over the fish.

⋈*Green shiso leaves change color easily, so mix them just before eating.

naokoan