Sake-steamed mandarin fish
Fish second courses
Steam
I recently discovered satsuma mandarins... by accident. A few weeks ago, I noticed a slightly different-looking citrus: a satsuma mandarin. After taking a bite, my husband didn't swoon over them the way I did, because he prefers the super-sweet clementine, but I was wowed over the flavor. Far from the saccharin sweetness of those ubiquitous mandarins in a can, the satsumas have a rich, full flavor and are more tart than a clementine. <br /> <br />I thought these would provide the perfect balance to a rich white fish and round out the flavor of a sake-based steaming broth. I cooked the mandarins on the fish and let the juice steep into the fish and sauce. Then, I topped the fish with raw satsuma spiked with a bite of lime. Serve the fish with a mandarin and ginger-scented rice to soak up the broth. If you can't find satsumas, use another kind of fresh mandarin or a clementine. This was made for just two but very simple to double or triple.
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