JAPANESE SALMON WITH MIRIN AND SOY SAUCE
This is a classic, simple, everyday way of cooking fish with an amazing flavour that is being made in millions of Japanese households every day. With only 3 ingredients in the marinade (and no chopping!), it takes all of 30 seconds to prepare. Be careful to ensure you cook it over medium heat and no higher - because of the sugar in the mirin, if you cook it on too high a heat the sugar will burn before the inside has been cooked.
Provided by Nagi | RecipeTin Eats
Time 7m
Number Of Ingredients 5
Steps:
- Combine all ingredients except the oil in a ziplock bag, remove as much air as possible and marinade overnight (or minimum 3 hours).
- Heat 1/2 tbsp oil in a non stick pan over medium heat.
- Add salmon skin side down, cook for 2 to 3 minutes until crispy. Check the skin to ensure it isn't cooking too quickly - if it is, then turn down the heat and/or remove the pan from the stove briefly to allow the temperature to decrease.
- Drizzle over remaining marinade in the ziplock bag over the flesh side. Flip and cook the flesh side for 2 minutes, or to your liking. I like salmon medium rare so the inside is very moist and just cooked.
- Rest for a couple of minutes, remembering that the salmon will continue to cook while resting, then serve.
Nutrition Facts : ServingSize 215 g, Calories 307 kcal, Carbohydrate 11.1 g, Protein 35 g, Fat 14.4 g, SaturatedFat 2 g, Cholesterol 78 mg, Sodium 724 mg, Sugar 6.1 g
JAPANESE-STYLE GRILLED FISH
Provided by Karen Adler
Categories Fish Marinate Father's Day Backyard BBQ Dinner Seafood Summer Grill Grill/Barbecue Party Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- Method
- 1. To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.
- 2. Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.
- 3. Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.
- 4. Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot, garnished with fresh lemon slices.
JAPANESE SIMMERED FISH (SAKANA NO NITSUKE)
Steps:
- Gather the ingredients.
- If the fish fillet will be cooked with the skin intact, score the skin.
- Clean the fish with the boiled water: Place the fish in an empty pot and slowly pour the hot water over it until it's covered. The fish will cook slightly.
- Drain the hot water.
- Immerse the fillets in cold water.
- Drain again and set aside.
- Combine the sake, mirin, soy sauce, and sugar in a saucepan and bring to a boil over high heat.
- Add the fish fillets to the saucepan and cover them with a Japanese drop lid.
- Cook the fish for 10 minutes over medium-high heat.
- Continue to cook the fish until the simmering sauce is reduced to half.
- Add the tamari and ginger.
- Simmer for an additional 5 minutes, or until the simmering sauce has thickened.
- Remove the pan from the heat.
- Serve the fillets in shallow individual dishes.
- Pour some of the simmering sauce over the fish.
- Garnish with sliced green onions or fresh ginger, if desired.
Nutrition Facts : Calories 355 kcal, Carbohydrate 21 g, Cholesterol 149 mg, Fiber 0 g, Protein 39 g, SaturatedFat 0 g, Sodium 983 mg, Sugar 16 g, Fat 2 g, ServingSize 4 plates (serves 4), UnsaturatedFat 0 g
JAPANESE STYLE FISH
Tomoko and I cooked this last night from a written in Japanese cookbook. This is my version of how it happened!!!
Provided by JustJanS
Categories Vegetable
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dust the dish in the cornstarch, shaking off any excess.
- Heat the oil in a large heavy based frypan, and cook your fish fillets until done.
- We used very thick fillets last night, and it took about 10 minutes.
- When the fish is done, remove to a warm plate, increase the heat in the pan and add the carrot and onion.
- Cook for a couple of minutes, before adding the dashi, sugar, sake and soy.
- Cook this mix for another 2 minutes, then add the cornflour/water mix to the pan along with the veg mix and cook until this has thickened-about another 2 minutes.
- Serve this sauce over the fish fillets, and garnish with a little sliced green onion.
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