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Ingredients
US|METRIC
2 SERVINGS
- 2 perch fillets (ocean, 90g each, skin on with small bones removed, Note 1)
- 1/2 tsp. salt
- 4 pieces konbu (/2" square, kelp)
- 80 mL rice wine (sake, Japanese)
- 500 mL hot water (boiled to 95C/205F)
- 500 mL water
- 4 stems broccolini (cut into half lengths)
- 4 mushroom stems (shimeji, Note 3)
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