Chilean Sea bass with Steamed with Japanese Turnip 蕪蒸し

When we got some Japanese “Kabu 蕪” turnips from Suzuki Farm, I made this dish called “Kabura-mushi 蕪蒸し”. This is a Kyoto cuisine specialty for winter time. The main component is grated turnip mixed with whipped egg white which is then steamed. The classic, as I understand it, uses a type of lightly salted “amdai 甘鯛 snapper called Guji ぐじ” . I suppose you could use shrimp or other white fish or you do not have to use any seafood. I used the tail portion of Chilean sea bass since that was available. I also added shiitake mushroom. This was a really good comforting dish. The Japanese “kabu” turnip adds an interesting slightly pungent (in good way) taste and nice soft consistency. The  “ankake 餡かけ” sauce is gentle and thickened with potato starch (the classic version uses “Kudzu” 葛 starch)*. We like this dish very much. For a good measure, I also added a small dab of wasabi.

*Yes, this is starch derived from the roots of dreaded kudzu plant. It is often used in Kyoto cuisine.

Ingredients (for 2 servings)

1 medium (about 180 grams) Japanese “kabu” turnip, skin peeled, grated and drained of excess moisture

1 egg white whipped to hard peak

1/4 tsp salt

Two pieces of white fish (I used the tail portions of Chilean sea bass)

2 fresh shiitake mushrooms caps sliced

other optional items may include  edible lily bulb, “gin-nan 銀杏” ginko-nuts.

For sauce

1/2 cup Japanese “dashi 出汁” broth

1 tsp x4 Japanese noodle sauce

1 tsp mirin

1 tsp potato starch mixed with 1 tsp water or sake (for thickening the sauce)

Directions:

Place the fish filet in the bowl, place the kabu-egg white mixture on the top, scatter the mushroom in the periphery, steam for 10 minutes in strong steam (see picture 2)

For sauce:

Heat up the broth add seasonings, taste and adjust, add the starch slurry and mix until thickened. Make sure the sauce comes to a boil (otherwise sauce will revert to watery state quickly).

Pour over the steamed dish and top with a dab of wasabi.

Amazingly, my wife really liked this dish. I may make it again when we get some more “kabu”.