Steamed Fish

Ingredients	Serve 1	Serves 4	Seasonings	Serves 4	Serve 1
fish (gopher or sea bream, for example) kombu	100g 1 piece	400g 4 pieces	mirin sake	6g 10g	24g (1 1/3 tablespoons) 40g (2 1/3 tablespoons)
shungiku (composite greens) Welsh onion	10g 3g	40g 12g	dark soy sauce Japanese stock	9g 5g	36g (2 tablespoons) 20g (1 1/3 tablespoons)
shungiku (composite greens) Welsh onion	10g 3g	40g 12g	sesame oil	2g (1/2 teaspoons)	8g (2 teaspoons)

1	Remove moisture from surface of the fish. On each dish, place a piece of kombu with the fish on top, sprinkle mirin and sake, and steam in a steamer, or cover and cook in a microwave oven.
2	Cut shungiku into 3cm lengths. Cut the Welsh onion into 3cm pieces, then into very thin strips, soak in water for a while and drain.
3	When fish is done, mix the fish broth taken from the steamer, with stock and soy sauce to make sauce.
4	While the fish is still hot, place Welsh onion and shungiku on top of the fish. First, pour the sauce made in (3) followed by heated sesame oil over the dish.