Steamed Fish with Ponzu Sauce
(Shiromi Sakamushi)

Based on a dish at Fuki Sushi in Palo Alto.
Serves 3.

Arrange a bed of:

• Napa cabbage cut into 2 inch squares

in two large bamboo steamers. You may substitute Savoy cabbage or chard. Add:

• Chilean sea bass cut into 2 inch pieces - ¾ lb

You may substitute any firm white fish, but don't make the chunks too small or they'll be overcooked (or the cabbage will be undercooked). Large shrimp may also be used. Large scallops are fantastic! Add:

• carrots - cut lengthwise
• shitake mushrooms (fresh or dried & soaked) - cut into bite-size pieces
• firm tofu - cut into ¾ inch cubes
• enoki mushrooms

Cover and steam over a wok for 15 minutes. Serve with:

• Rice - Japanese
• Ponzu Sauce
• Daikon - grated & squeezed
• Green onion - finely sliced

Each diner mixes some daikon into their sauce and sprinkles some green onions over it.
Dip steamed items in sauce and eat with rice.