Hypertension"Steamed Fish and Sweet Potato"

Steamed Fish and Sweet Potato

Ingredients	Serves 1	Serves 4
White fish (ex. sea bream, tilefish) Sweet potato Shimeji mushrooms Kikuna greens Yuzu (citron)	70g 20g 10g 30g -	280g 80g 40g 120g -
Seasoning	Serves 1	Serves 4
Sake Mirin Light-colored soy sauce Sugar Stock	5g 2g 6g 0.4g 25g	20g (1 1/3 tablespoons) 8g (1 1/3 teaspoons)　 24g (1 1/3 tablespoons) 2.4g (3/4 teaspoon) 　　 100g (1/2 cup)

１	Cut the fish into 4 serving-size portions, and season with sake.
２	Cut the sweet potato with the skin on into 1cm cubes, and soak in water.
３	Remove the hard tips from the mushrooms and separate into smaller bunches. Cut the kikuna greens into 3cm-long pieces.
４	Place the potato cubes on the fish, and steam over high heat. Add the mushrooms and kikuna greens and briefly steam again.
５	Boil the mirin in a pan, add the soy sauce, sugar and stock, and bring to a boil. Pour the sauce over the fish and potato cubes while they are still hot, and top with thinly sliced yuzu peels.