Fish Stew with Rice Wine

Try this unique fish stew for a rewardingly savory yet tart flavor. It is prepared with a wide array of ingredients to give it a delicious, yet complex taste that's sure to satisfy any seafood fans out there.
Ingredient:
1 oz Sea Bream (small) 1 Chinese Cabbage 1 bnch Spring Turnip Leaves 1 Turnip 1 oz Tofu 8 Shiitake Mushrooms (fresh) 750 ml Sake (half water/half sake) 5 Kombu (2 inches) 2 Spring Onions 4 oz White Radish 1 Lime 8 tbsp Soy Sauce Lime Juice (for sprinkling)
Direction:
1. Remove head and scales from bream. Fillet the fish, remove bones. Cut head and flesh into 1” thick slices. Sprinkle with salt- let stand for 15 minutes. Poach the fish in hot, but not boiling water (185 F) for a few minutes. 2. Separate the Chinese cabbage carefully and slice leaves into finger width strips. Chop turnip leaves into short lengths; blanch both vegetables for 3 minutes and drain thoroughly. Roll up cabbage leaves. 3. Thinly slice turnip. Clean the shiitake mushrooms and discard the stalks. Dice tofu. Cut spring onions into thin rings, soak in cold water. Grate the radish. Slice lime thinly. 4. Fill saucepan with diluted sake and add a pinch of salt. Add fish bones and the kombu. Boil liquid, take out the bones and kombu and strain remainder through a sieve. 5. Add fish slices, rolled up cabbage leaves, turnip leaves, slices of white turnip, the tofu and shiitake mushrooms. Serve portions in small bowls and flavor with soy sauce, spring onions, white radish and lime juice.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:4 Servings