Steamed Tilefish with Ponza Sauce

Ingredients

• 2 tilefish fillets (1 1/2 to 2 pounds) cut in half with skin
• 1/3 bunch seri (Japanese parsley) or Italian parsley unchopped
• 6 Japanese mushrooms (maitake or shimeji) (or 6 ounces of your favorite mushrooms)
• 4 Tablespoons sake
• 2 teaspoons salt

  PONZA SAUCE

• 1/2 cup soy sauce
• 1/3 cup rice vinegar
• 1 teaspoon sugar

Directions

One or two hours before serving, sprinkle the fish with salt and refrigerate.

Place the parsley, mushrooms and fish in a dish that will fit into a bamboo or other steamer. Sprinkle fish with sake and steam for 10 to 15 minutes.

To make Ponza Sauce, combine ingredients in a small bowl and mix thoroughly.

Serve cooked fish with Ponza Sauce on the side for dipping.

Serve with steamed broccoli and rice.

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