| |
|
What You Need:
(To Serve: 6)
|
|
|
|
2/3 cup shiro miso (white soybean paste)
2/3 cup sake (rice wine)
1 1/3 cups niban dashi
2 tablespoons sugar
2 tablespoons finely chopped, scraped fresh ginger
3 pounds cleaned and filleted Boston mackerel with skin intact, cut into 6 equal pieces
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Combine the miso, sake and dashi in a 3- to 4-quart pot and stir together with a spoon until well combined.
|
2. Stir in the chopped ginger and bring to a boil, uncovered.
|
3. Add the fish, cover the pan and cook over moderate heat for 15 minutes, or until the fish is firm but opaque.
|
4. Do not overcook the fish.
|
5. Serve hot as part of a Japanese meal, or as a light lunch with a clear soup.
|
|
|
|
|
