{"id":1254,"date":"2025-05-27T03:22:04","date_gmt":"2025-05-27T03:22:04","guid":{"rendered":"https:\/\/cheffingupwithmark.com\/?p=1254"},"modified":"2025-08-12T02:12:12","modified_gmt":"2025-08-12T02:12:12","slug":"sea-bream-post","status":"publish","type":"post","link":"https:\/\/cheffingupwithmark.com\/ja\/uncategorized\/sea-bream-post\/","title":{"rendered":"\ud83d\udc1f \u771f\u9bdb\u3092\u4e38\u3054\u3068\u4e00\u5339\u3001\u548c\u98a8\u4e2d\u83ef\u306b\u5909\u8eab\u3055\u305b\u3066\u307f\u305f \ud83d\udc1f \u771f\u9bdb\u9ebb\u5a46\u8c46\u8150"},"content":{"rendered":"
\"Intro<\/figure>\n\n\n\n

Ever wondered what to do with a whole Sea Bream (\u771f\u9bdb) besides grilling or sashimi? Let me show you how I fillet it and turn it into a bold and spicy Mabo Dofu<\/em> (\u9ebb\u5a46\u8c46\u8150) \u2014 a Japanese-style tofu dish usually made with ground meat, but way better with fresh fish!<\/p>\n\n\n\n

No waste, all flavor. Let\u2019s get into it. \ud83d\udd2a\ud83d\udd25<\/p>\n\n\n\n

\"Sea<\/figure>\n\n\n\n

\ud83d\udc1f Step 1: Filleting the Sea Bream Like a Pro<\/h2>\n\n\n\n

If you’re starting with a whole fish like I did, here’s a quick rundown:<\/p>\n\n\n\n

Tools You\u2019ll Need:<\/h4>\n\n\n\n
    \n
  • Fillet knife<\/li>\n\n\n\n
  • Cutting board<\/li>\n\n\n\n
  • Tweezers (for pin bones)<\/li>\n\n\n\n
  • Optional: gloves for grip<\/li>\n<\/ul>\n\n\n\n
    \"Sea<\/figure>\n\n\n\n

    This Sea Bream was pretty Big coming in at about 18 inches!!<\/p>\n\n\n\n

    \"Sea<\/figure>\n\n\n\n

    They’ve got some sharp teeth they use to eat crustaceans and other hard things<\/p>\n\n\n\n

    \u30b9\u30c6\u30c3\u30d71<\/h2>\n\n\n\n

    Scale<\/strong> the fish thoroughly.<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n

    \u30b9\u30c6\u30c3\u30d72<\/h2>\n\n\n\n

    Slide the knife along the backbone<\/strong> to remove the top fillet.<\/p>\n\n\n\n

    \"Fillet<\/figure>\n\n\n\n

    Be careful to stay close to the bone as to not loose much meat on the fillet<\/p>\n\n\n\n

    \"Sea<\/figure>\n\n\n\n

    Beautiful pink meat!<\/p>\n\n\n\n

    \u30b9\u30c6\u30c3\u30d74<\/h2>\n\n\n\n

    Flip and repeat for the second side.
    <\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n

    Use tweezers to remove any pin bones.<\/p>\n\n\n\n

    (Optional but pro-level): Save the head and bones<\/strong> for making a broth later.<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n

    I wrapped the fish in paper towel and then saran wrap and kept in the fridge for 2 days. I also saved the eggs from the other day<\/p>\n\n\n\n

    \"CookDo<\/figure>\n\n\n\n

    We are using cookdo Mabo dofu! This is some eastern style and it is my first time trying it!<\/p>\n\n\n\n

    \"Cut<\/figure>\n\n\n\n

    We cut up the fish into bite size pieces!<\/p>\n\n\n\n

    \"\"<\/figure>\n\n\n\n

    Now here is all the ingredients<\/p>\n\n\n\n

      \n
    • Onion<\/li>\n\n\n\n
    • Tofu<\/li>\n\n\n\n
    • Mabodofu<\/li>\n\n\n\n
    • Fish<\/li>\n\n\n\n
    • Fish eggs
      <\/li>\n\n\n\n
    • Mabotofu Sauce!<\/li>\n<\/ul>\n\n\n\n

      <\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      This is not common for Mabodofu but I seared the tofu a little<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      Next add onion!<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      Next I pan fried the fish till it was brown!<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      Next add the CookDo Sauce<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      Add water and simmer. One the sauce is reduced its ready!<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      All done! Sere over rice!<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      Very good! The Eastern style mabodofu was a little milder than the stong mabodofu I am used to, But the light flavor of the fish also went good with very good for a light flavored meal!<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      All done!<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      Crystal Geyser Time!!!<\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      <\/p>\n\n\n\n

      \"\"<\/figure>\n\n\n\n

      To bring it all together, the Sea Bream Mabo Dofu is more than just a spicy comfort dish \u2014 it\u2019s a creative way to use fresh fish in a bold, flavorful recipe. The tender sea bream adds a clean, delicate balance to the rich, spicy sauce. It\u2019s a fun twist on a classic, perfect for anyone who loves experimenting with Japanese ingredients in unexpected ways. Serve it with hot rice and enjoy every bite!<\/p>\n\n\n\n

      \n