Here’s a simple steam-fry fish and vegetable dish made in Tagine-style Donabe, Fukkura-san. With only minimal seasoning, the dish always comes out so flavorful. Once the sake is infused with vegetables and has fish cooked in it, the flavors become quite complex. This dish is also an homage to Basque regions I visited this summer, so I seasoned the seafood with the herb salt mix I picked up from Ile de Re island in France, and served the dish with homemade creamy garlic sauce. This sauce is also inspired from the trip, and it’s quite addictive. You can use just plain sea salt or your choice of spice/herb salt mix to achieve wonderful flavors, so you don’t need to worry about getting the most specific ingredients. Also instead of the garlic sauce, you can serve with aioli or even ponzu.