Grouper Shabu Shabu ハタしゃぶしゃぶ

How to make Grouper Shabu Shabu Recipe - This dish makes for a delightful dining experience, as the fish is cooked and seasoned right at the table. The gr ouper can be r eplaced with another type of fish, beef or seafood.

MAKES 2 SERVINGS

Ingredients
Sake, for wiping
1 sheet kombu, 1 x 3 inches
2 scallions
8¾ ounces (1,200 grams) grouper
¼ cup ponzu (citrus-based sauce)
Pinch shichimi (Japanese spice mix)
2 tablespoons grated red radish
Wasabi, for serving
½ lemon
4 small slices hot pepper
1⁄3 ounce (10 grams) wakame (seaweed)
2 tablespoons grated daikon (white radish)
¼ carrot, sliced into 2-inch slices
1¾ ounces (50 grams) rice noodles

Method:
1. Wet a paper towel with sake and wipe down the kombu.

2. Place the kombu in a small pot with cold water and heat over a low flame until the temperature reaches 194°F. Let the kombu cook for at least 30 minutes while you prepare the rest of the ingredients (Fig. a).

3. Slice the green part of one scallion into 2-inch sticks and thinly chop the remaining scallion; set aside.

4. Slice the grouper into very thin slices.

5. In a small bowl, combine the ponzu and shichimi. In a 3-section yakumi serving dish, arrange the chopped scallions, grated red radish, wasabi and lemon. Top the grated radish with a slice or two of hot pepper (Fig. b). Let the wakame sit for about 15 minutes, until soft, then transfer to a bowl of cold water to chill. Squeeze gently to remove excess water and set aside.

7. On a bamboo sushi mat, arrange the daikon, carrots, remaining pepper slices, scallion sticks, noodles and grouper. Place the wakame in a small bowl on the side (Fig. c).

8. To serve, place a few of the vegetables in the pot with the hot water and kombu and let them cook. Add a piece of fish to the pot and let it cook for about 3 seconds. Remove the fish from the pot, dip it into the ponzu mixture, and serve.

9. Repeat this process to serve the rest of the fish. When the vegetables are cooked, they can be removed, dipped in the ponzu mixture, and served. The vegetables should be replenished as they are cooked. Serve with the scallions, grated red radish, and lemon on the side.

Grouper Shabu Shabu ハタしゃぶしゃぶ