CNY Miso Madai (Seabream) 年年有鱼花开富贵

The symbolic 年年有鱼, 年年有余 Chinese Yu Sheng is must-have starter in our Chinese New Year's feasts, meaning we have abundance for the coming year. Besides the generous Chinese Yu Sheng (鱼生) that's more filling to the stomach, this' another auspicious alternative - a lighter, more refined and delicate version of Yu Sheng using really quality fish and ingredients. This way, you'll have more stomach room for other dishes to follow! Do my Chinese New Year Miso Madai (Seabream) 年年有鱼花开富贵 plates look like Chinese & Japanese gardens respectively? The steamed fish version echoed the Chinese cooking style, making it the Chinese Garden. The other version echoed the Japanese Garden and was served as raw sashimi.

Madai is an iconic and and one of the most prized fish in Japan. Therefore, Japanese typically serve Madai in special or important occasions such as New Year. From the sea bream family, Madai is a seasonal fish that's rare in the summers. I could not contain my happiness when I was able to obtain a portion of this precious catch from Emporium Shokuhin. I immediately prep and serve the fresh fillet upon reaching home. You can imagine the freshness and natural clean, delicate sweetness from the fish. Given such superior quality, there's seriously no necessity to add much seasonings to marinate. I was told by the counter staff that the fillet was of sashimi grade. Therefore, I decided to use half a portion for raw sashimi (Japanese style) and half a portion for steaming (Chinese style). My not-so-fantastic knife skills aside, the dish's so easy to prepare and the madai slices were indeed melt-in-the-mouth, be it raw or steamed. And it's so so so cohesive and flavourful when put together into our mouths with mentaiko chirimen, red baby radish, dill, micro greens and the simple miso dressing. 

This Chinese New Year Miso Madai (Seabream) 年年有鱼花开富贵 will be a sure winner for my family feast this new year.

Ingredients  :

Madai / Seabream

• 250 gm sashimi grade fresh madai (sea bream) fillet (cured in ice water with a little salt and vinegar for 10 mins, drained, sliced and chilled till serve or cook)(available at Emporium Shokuhin)

Sauce

• 1.5 tsp organic dashi miso paste (or to taste)(available at Emporium Shokuhin)
• 5 tbsp mirin (available at Emporium Shokuhin)
• 1 tbsp Japanese sushi vinegar
• 5 tbsp water 

Sides & Garnish

• 1 packet organic asparagus (about 10 sticks)
• a dash of salt & pepper (to season with asparagus for steaming)
• 1 mid-size onion (cut to rings)
• 2 pcs red baby radish (thinly sliced)
• mentaiko chirimen (mentaiko coated dried tiny sardines)(available at Emporium Shokuhin)
• dill (for garnishing)
• mixed edible flowers & micro greens (for garnishing)

Method : 

1. Sprinkle a dash of salt & pepper over asparagus and steam for 5 to 8 mins (subject to size of asparagus). Set aside.
2. To prepare miso sauce, combine dashi miso paste, mirin, vinegar, water in a saucepan and bring to boil. Set aside.
3. Steam a portion of sliced fish for 2 to 3 minutes (or till just cooked).
4. Arrange and assemble asparagus, fish slices (raw and steamed on separate plates), onions, red radish, mentaiko chirimen. 
5. Spoon miso sauce on steamed fish slices. For sashimi, set aside miso sauce for dipping only.
6. Garnish with dill, mixed edible flowers & micro greens before served.

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