Aqua Pazza of Grunt Fish with Fragrant Nori Seaweed

Cooking Notes

This Aqua Pazza features isaki (grunt fish), which is currently in season in Karatsu. The tender flesh of the fish absorbs the rich flavors of the clams and white wine, making it incredibly delicious. Adding nori, a specialty product of Saga Prefecture, enhances the dish with even more umami and aroma.

You can substitute the isaki with other types of white fish, and using different varieties of clams will give the dish a unique flavor twist.
Blanching the fish with hot water before cooking helps to remove any unwanted odor and results in a cleaner taste.

If you have leftovers, enjoy them by adding rice to make a risotto or mixing in pasta for another satisfying dish.

Ingredients (serves 3-4 people | Cooking Time:  Approx. 45mins) Grunt fish (Isaki) – 2 whole fish (about 18 cm each) Clams – 20 to 25 Garlic – 1 clove (minced) Cherry tomatoes – 260g (halved) Zucchini – 1/2 piece (sliced into 1 cm thick rounds) Green olives – about 10　 White wine – 200 ml Water - 250 ml Toasted nori seaweed - 3 full-size sheets Salt – to taste Olive oil – to taste Herbs of your choice – to taste

Instructions

1. Prepare the fish
   Scale and gut the grunt fish (isaki), rinse thoroughly, and make shallow decorative cuts on the skin. Place the fish on a strainer and pour 80°C hot water over them to blanch. Immediately transfer to ice water and clean off any remaining impurities.
   
   
2. In the ANAORI Collections DISC, add olive oil and minced garlic, then heat over medium heat. Once the garlic becomes fragrant, add the clams and white wine. Cover with a lid and cook over high heat until the clams open. Remove the opened clams and place them in a tray. Once cooled slightly, remove the meat from the shells.
   Tip: Leave a few clams in their shells for presentation.
   
   
   
3. Assemble the dish
   Tear the toasted nori by hand and spread it evenly across the DISC. Place the fish on top, then arrange the cherry tomatoes, zucchini, green olives, and your choice of herbs around them. Add the water, season lightly with salt, and drizzle with olive oil.
   
   
   
4. Steaming
   Bring to a boil over high heat, then cover with a lid and simmer over medium heat for about 17–20 minutes.
   
   
5. Finish and serve
   Return the clams to the  DISC and garnish with herbs before serving.
   

★ Features & Highlights of the ANAORI Collections DISC This was my first time using the ANAORI Collections DISC, and despite its large appearance, I was pleasantly surprised by how light and easy to handle it was. Its wide base makes it perfect for dishes like this, where you can cook a whole fish without cutting it. The sleek, refined design also allows it to go straight from kitchen to table with elegance. As same as the kakugama, it gently and evenly conducts heat on low flame, allowing the fish to cook through without becoming tough—resulting in a soft, fluffy, and delicious texture.

Pairing Suggestions: Local Sake from Karatsu

This dish pairs beautifully with local sake from Karatsu.
We recommend a slightly dry sake with a crisp, clean finish—it complements white fish and seafood exceptionally well. The sake gently washes away the salty notes of the nori while allowing the umami to linger on the palate.


Credit：
Recipe created by Miyuki Shigemura (@miyu_25)
Photo by Hayato Noge (@hayato_noge)