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230g red snapper fillets, 1 lemon, 1T salt, 2 tsp mirin.

(1) 3 cups of dashi broth, 1 tsp light color soy sauce, 1 tsp sake.
(2) 2/3 tsp salt.


1. Rinse red snapper fillets in running water for 6 minutes; Drain; Scrape against the skin to remove any scales with the back of a knife; Rinse in running water briefly; Remove any fine bones with a pair of tweezers; Sprinkle both sides of the fillets with 1T salt; Leave it for 5 minutes; Rinse in running water briefly; Pat dry with kitchen paper; Cut into pieces.
2. Rinse a lemon; Cut into halves; Peel and julienne the lemon zest; Squeeze the flesh for juice.
3. Add the lemon juice and 2 tsp mirin to the red snapper fillets from the step 2; Leave it for 15 minutes.
4. Pour seasoning (1) to a pot; Bring to the boil over a high heat; Add the red snapper pieces from the step 3; Cook over a high for 3 minutes; Lift the red snapper pieces up and arrange in serving bowls; Remove any scum from the soup; Pour the soup into the bowls; Garnish with the lemon zest; Serve immediately.