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japanese-style acqua pazza

Name: Japanese-Style Acqua Pazza
Prep time: 3 h 5 min
Cook time: 15 min
Total time: 3 h 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 pieces raw sea bream; 150 g short-neck clams; 10 small cherry tomatoes; 2 garlic cloves; 1 tablespoon olive oil; a little salt; 120 ml sake; 60 ml sea tangle soup stock; suitable amount Italian parsley or parsley (optional)

Serves: 2
Calories: 330 kcal
Total Time: 3 h 20 m
- Prep: 3 h 5 m
- Cook: 15 m
Japanese: Wafu akua-pattsutsa

metric
u.s.

ingredients:

2 pieces raw sea bream
150 g short-neck clams
10 small cherry tomatoes
2 garlic cloves
1 tablespoon olive oil
a little salt
120 ml sake
60 ml sea tangle soup stock
suitable amount Italian parsley or parsley (optional)

step 1:

Sprinkle the salt over the raw sea bream and let stand for 10 minutes. Wipe them with a paper towel. Soak the short-neck clams in salted water (1 tablespoon / cup concentration) in a bowl, and let stand for 3 hours to allow them to expel sand and dirt. Drain them in a colander. Rinse them for about 30 seconds under running water.

step 2:

Chop the garlic cloves. Chop the Italian parsley or parsley (optional).

step 3:

Put the olive oil in a frying pan over a low flame and sear the garlic for a couple of minutes. Add the raw sea bream and saute for about 3 minutes on each side on medium heat.

step 4:

Add the short-neck clams, small cherry tomatoes, sake and sea tangle soup stock. Cover and cook on medium heat for 10 minutes.

comment:

You can cook this dish easily in the frying pan. The only seasoning needed is salt sprinkled over the fish before cooking. This gives it a very unusual taste. Because it is very delicious, please enjoy this Japanese-Style Acqua Pazza.

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