| |
|
What You Need:
(To Serve: 4)
|
|
|
1 pound fillet of Spanish mackerel or pompano with skin left on cut into 2-to 3-inch pieces
MARINADE
1cup shiro miso (white soybean paste)
5 tablespoons sugar
3 tablespoons mirin (cooking sake), or substitute 2 tablespoons pale dry sherry
GARNISH
Hajikami (bottled pickled ginger sprouts)
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Place the shiro miso in a small bowl and with a wooden spoon, stir in the sugar and mirin. Arrange the fish pieces side by side in a baking dish just large enough to hold them in one layer and, with a rubber spatula, spread the marinade evenly over them. Cover with plastic wrap and refrigerate for 2 days.
|
2. Preheat the broiler or light a hibachi or charcoal grill. With a rubber spatula and paper towels, gently remove the marinade from the fish and discard it.
|
3. Place the fish about 4 inches from the heat and broil for 7 to 8 minutes, flesh side toward the heat, or until the fish is a light golden brown.
|
4. Turn the fish carefully with tongs, a spatula or cooking chopsticks and broil for another minute. Serve at once on individual plates, accompanied by the pickled ginger sprouts.
|
5. This dish will serve four as part of a Japanese meal or as a main course or luncheon dish.
|
|
|
|
|
