Steamed Seafood (2004-10-12)

I made a simple but tasty dish from the seafood I bought at the fish market on that recent day trip. After I steamed the scallops and whelks with a bit of rice wine and shredded ginger, I sprinkled finely shredded Japanese leeks on top and poured scorching hot oil over the leeks to partially cook them.  Finally a seasoning of soy sauce rounded off that seriously delicious dish. 

We are so blessed to be able to eat good food anytime and anywhere we like.  To me, that is decadent.

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