Recipes

Sea Bream and Cherry Tomato Braise

The fruity, floral notes of Junmai Daiginjo resonate with the cherry tomatoes, and the layered seafood umami deepens with each sip.

Sea Bream and Cherry Tomato Braise

Ingredients (serves 2)

  • 2 sea bream fillets (about 7 oz total)
  • 5.5 oz clams in shell
  • 12 cherry tomatoes (about 3.5 oz)
  • 1 pinch of salt
  • A little oil
  • 3 tablespoons water
  • 3 tablespoons sake
  • 1 teaspoon soy sauce
  • Mitsuba (Japanese wild parsley), to garnish

Directions

  1. Step 1

    Salt the sea bream lightly and let rest for a few minutes. Scrub the clams clean.

  2. Step 2

    Heat a little oil in a wide pan over medium heat. Sear the sea bream on both sides until lightly golden. Add the clams, cherry tomatoes, water, sake, and soy sauce. Cover and cook over medium-low heat for 8 to 10 minutes, until the clams have opened and the fish is cooked through.

  3. Step 3

    Transfer to a shallow bowl, garnish with mitsuba, and serve.

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