📖 Instructions

1. Prep the Fish: Gently pat the fish fillets dry with paper towels. This helps them steam evenly and prevents them from becoming soggy. Place the fillets on a large, heatproof plate that will fit inside your steamer.
2. Infuse with Aromatics: Drizzle the sake (or sherry/water) over the fish fillets. This adds a subtle fragrance and keeps the fish moist during steaming. Arrange a few thin slices of ginger on top of each fillet. Ginger helps to neutralize any fishy odors and imparts a pleasant warmth.
3. Steam the Fish: Fill your steamer with water, ensuring the water level is below the plate holding the fish. Bring the water to a rolling boil. Carefully place the plate with the fish into the steamer. Cover and steam for about 8-12 minutes, or until the fish is cooked through and flakes easily with a fork. The exact steaming time will depend on the thickness of your fish fillets. Keep a close eye on it!
4. Make the Wasabi Mayo: While the fish is steaming, prepare the wasabi mayo. In a small bowl, combine the mayonnaise, wasabi paste (or powder mixed with a little water to form a paste), soy sauce, and lemon juice. Whisk well until everything is smooth and evenly combined. Taste and adjust the amount of wasabi to your liking. If you're using wasabi powder, let the mixture sit for a couple of minutes to allow the flavors to fully develop.
5. Check for Doneness: After the minimum steaming time, check the fish for doneness. The flesh should be opaque and should flake easily when gently pressed with a fork. If it's not quite done, continue steaming for another minute or two, checking periodically.
6. Serve: Once the fish is cooked, carefully remove the plate from the steamer. Be cautious of the hot steam! Gently blot any excess moisture from the plate with paper towels. Spoon a generous dollop of wasabi mayo over each fish fillet. Garnish with fresh lemon wedges. Serve immediately while the fish is hot and the wasabi mayo is cool and creamy. Some steamed rice is the perfect accompaniment.