1-2 fillets (100-200 g) white fish
1 umeboshi pickled plum
1/2 tbsp tochijan black bean paste
1 small knob ginger
1 tbsp sake
1 tsp soy sauce
1 tsp sesame oil
Pinch black pepper
Mix tochijan, sake, soy sauce and sesame sauce, and grind in black pepper. Set aside.
Diagonally slice white (thick) part of hakusai into 2-3 cm wide strips. (Hold knife at a slanted angle.)
Finely chop ginger.
Cut umeboshi meat into small pieces; discard seed.
Cut fish into 3-4 cm pieces, and place on top of hakusai.
Put umeboshi on fish.
Steam over boiling water on high heat, covered, for 10-15 minutes.
- Somewhat fatty white fish, such as rockfish or ling cod, is a good choice. Cod would taste too plain, and black cod would be too fatty.
- Fish needs to be very fresh.
- Hakusai's white section is much firmer and thicker than the green section, and diagonally slicing the white section helps it cook faster and absorb flavor better.
- Plate is placed on a large cloth (steamer is lined with the large cloth) in the photo for easy removal once done.