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Tomato Braised Red Sea Bream Kabuto (Madai Head) with white wine flavor

Ingredients (2 servings)

- 1 red sea bream head

- Cake flour as needed

- 80 g (2.8 oz) red sea bream (meat)

- 1 1/2 teaspoons garlic, finely chopped

- 1 1/2 teaspoons ginger, finely chopped

- 1/2 onion, finely chopped

- 100 ml (3.4 fl oz) white wine

- 10 clams (sand removed)

- Chicken broth as needed

- 3 tablespoons canned whole tomatoes

- Oregano as needed

- 1 red hot chili pepper

- Italian parsley (coarsely chopped) as needed

- Olive oil as needed

- Salt and pepper as needed

- Lemon juice as needed


- Boiled broccoli, as you like

- Toasted bread, as you like

How to cook

1. Scale the red sea bream's head, cut into halves and pour boiling water over. Dredge them in cake flour and sauté with olive oil until golden brown. Put aside.

2. Add olive oil and stir-fry red hot chili peppers, garlic and ginger. When fragrant, add onion and stir-fry, then add white wine, (1) and fish meat. Pour in just enough chicken broth to cover, add oregano and boil. Skim off the scum. Add whole tomatoes. When the red sea bream is cooked thoroughly (about 15 minutes on medium heat), remove it and put aside.

3. Boil the remaining soup, add clams, cover with a lid and let clam shells to open. Season with salt and pepper and drizzle with lemon juice.

4. Put (2) in (3). Sprinkle with Italian parsley, serve with boiled broccoli and toasts.

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