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Saikyo-zuke (sweet miso-marinated fish) / Japanese Food

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Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin (麹菌), the most typical miso being made with soy.
Saikyo Miso is made by Miso Makers in Kyoto.
Saikyo-zuke is one of Kyoto food, sweet miso-marinated fish by using Saikyo Miso.
http://img.f.hatena.ne.jp/images/fotolife/z/zenyoshi/20050831/20050831121940.jpg
(Saikyo-zuke / Image)

http://oishikutabetai-baaba.cocolog-nifty.com/photos/uncategorized/2009/09/26/1276.jpg
(Saikyo-zuke / Image)

Ingredients:
  • 2 fillets of gindara sable fish, cod or Spanish mackerel, preferably skin-on, 1/2 lb (230g) each
  • Sea salt
  • 2 cups (19 oz/550g) white miso
  • 3/4 cup (180ml) mirin
  • 4 mild chili peppers, skin pierced and grilled
Directions

1. In a small saucepan, bring the mirin to a boil. Turn off heat, add the white miso and dissolve well. Cool to room temperature.

2. Lightly smear the fillets with salt. Put on a rack over a tray to collect drips, and place in refrigerator for 20 minutes. Rinse under cold water and pat dry with a paper towel.

3. In a flat-bottomed plastic storage container, slather the fish all over with the miso and cover with a lid. Leave in refrigerator to marinate for about a day.

4. To broil: Wipe off excess miso so that the fish is no more than lightly smeared. Broil both sides until the edges are browned and the flesh is cooked through. Serve with grilled chili peppers.

By J.S. on Apr 16, 2010
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。