Red Snapper Sugata Zukuri レッドスナッパー姿造り

How to make Red Snapper Sugata Zukuri - Sugata zukuri is an impr essive way of pr esenting whole fish. It’s an ideal way of pr esenting beautiful red snapper. Make sure you have plenty of ice on hand for serving, along with fr esh and dried bamboo leaves.

MAKES 4 SERVINGS

Ingredients:
1 whole red snapper
Ice water, for chilling
1⁄10 ounce (3 grams) dried wakame (seaweed)
Crushed ice, for serving
2 tablespoons grated carrots
1 red radish, sliced
Wasabi paste, for serving
1 lemon, halved
2 tablespoons ponzu (citrusbased sauce), for the sauce
2 tablespoons ground daikon (white radish), for the sauce
1 tablespoon chopped scallions, for the sauce
Pinch shichimi (Japanese spice mix), for garnish

Method:

1. Using a sharp knife, remove the scale gill from the snapper and pierce the stomach. Slice the fish into two fillets and one bone (head and tail) (Fig. a).

2. Insert the tip of a bamboo skewer into the tail of the fish and then draw it to the head of the fish, shaping the fish into a curve and holding it (Fig. b).

3. Set some water to boil; fill a small bowl with ice water.

4. Place one of the fillets in a shallow dish, skin-side up, and pour on boiling water so that the water runs from the top of the fillet to the bottom (Fig. c).

5. After the entire fillet has been ‘rinsed’ with boiling water, transfer the fillet to the ice water and let it sit for about 1 minute, until chilled. Repeat this process with the other fillet.

6. Pat the chilled fillets with paper parchment to remove the water and then transfer to a cutting board, skin-side up.

7. Using a sharp knife, slice the fillet into ¼-inch strips (Fig. d).

8. Place the wakame in a small bowl and add hot water to cover. 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.

9. Fill a large serving bowl with plenty of ice. Place the fish on top and arrange the sliced fish fillets on top. Top with the carrots, sliced radish, wasabi, wakame and one lemon half.

10. In a small bowl, combine the ponzu, ground daikon and scallions. Hollow out the remaining lemon half and fill with the ponzu sauce. Sprinkle shichimi on top and serve.

Red Snapper Sugata Zukuri レッドスナッパー姿造り