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Ingredients
- 3 fillets Raw salmon
- 2 leaves Cabbage
- 2 packs altogether Shimeji and enoki mushrooms
- 3 tbsp Ponzu
- 1 1/2 to 2 tablespoons Butter
- 1 tbsp Sake
Method
- Cut the cabbage into thick strips.
- Slice the mushrooms to bite size.
- Place in a silicone steamer.
- Lay the salmon fillets on top as shown in the photo so that they won't overlap.
- Arrange little pats of butter on top.
- Swirl on the ponzu and sake.
- Cover and steam at 800 W for 5 to 6 minutes.
- When the fish has turned whitish thoroughly, it's cooked through.
- You can substitute butter with butter-flavored margarine.
