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How To make Grilled Sake Marinated Bass with Accompiaments
sake marinated bass: 1/2 cup sake
1/4 cup canola oil
2 tablespoons thin soy sauce
2 tablespoons minced ginger
2 tablespoons sugar
1 tablespoon coarsely ground black pepper
four 6-ounce pieces of chilean sea bass
GRILLED SAKE MARINATED BASS WITH SPICY CRAB SUSHI ROLLS, PEA SPROUT SALAD AND MANGO brOWN BUTTER VINAIGRETTE In a bowl combine sake, oil, soy sauce, ginger, sugar, and black pepper. Place bass in a shallow baking dish and pour marinade over. Marinate for at least 3 hours or overnight. Preheat grill or broiler. Grill or broil over high heat about 10 to 12 minutes, depending on the thickness of the fish. It should be flaky with an oily texture when done.
Spicy Crab Sushi Rolls: 8 ounces fresh lump crabmeat, picked over 1/2 tablespoon sambal 1/4 cup chopped cilantro 1 tablespoon chopped chives 1 tablespoon honey 1 teaspoon white pepper 1 teaspoon kosher salt 1 tablespoon canola oil 4 sheets nori 1/2 cup cucumber, seeded, peeled, and julienned Water for sealing sushi
In a large bowl, mix crab, sambal, cilantro, chives, honey, pepper, salt, and oil. Taste for seasoning. Lay out one sheet of nori and spread with crab mixture. Place the cucumber on top of the crab. Roll it tightly, dampen edge with water and seal. Set aside. Fill and roll remaining nori sheets. Slice each roll into 3 pieces.
Mango Brown Butter Vinaigrette: 4 to 6 ounces butter 1/2 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 2 tablespoons Dijon mustard 1 shallot, peeled 1 cup chopped mango 1 cup julienned mango 1/2 pound pea sprouts 1 tablespoon toasted sesame seeds 1 tablespoon pink peppercorns
In a small saucepan, warm butter over low heat until it turns brown, about 15 to 20 minutes. In a blender, combine orange juice, lime juice, mustard, shallot and chopped mango and blend until smooth. When butter is browned, pour it in the blender, while running, in a steady stream. Taste for seasoning. Transfer dressing to a bowl and toss with the mango julienne.
In a bowl, toss the pea sprouts with a small amount of vinaigrette and mound a small amount in the center of a large dinner plate. Place 3 pieces of sushi around the salad. Lay the fish on top of the sushi and the sprouts. Drizzle vinaigrette with the mango pieces around the plate. Garnish with toasted sesame seeds and crushed pink peppercorns.
How To make Grilled Sake Marinated Bass with Accompiaments's Videos
JAPANESE FOOD RECIPE AUTHENTIC/ My grandma's MISO FISH recipe/ さばの味噌煮
My great gradma often made this miso fish recipe called SABANOMISONI in Japanese. This recipe is authentic and traditional . I'm happy to share my gradma's secret fish recipe with you!
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▶RECIPE mentioned in the video
-MISO MACKEREL ( サバの味噌煮)
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-JAPANESE CLEAR DASHI SOUP(具だくさん澄まし汁)on breakfast cookbook
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Miso Butter Salmon (Chan Chan Yaki)
Miso Butter Salmon a.k.a. Chan Chan Yaki (ちゃんちゃん焼き) is a delicious Japanese comfort food hailing from the Ishikari region of Hokkaido. It’s made by steaming salmon with vegetables like cabbage, onions and carrots, and it’s glazed with a miso butter sauce.
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MISO BUTTER SALMON POST & RECIPE ▶
INDEX:
0:00 Intro
1:38 Ingredients
2:24 Make Miso Butter
2:48 Prep Salmon
3:11 Prep Veggies
4:35 Cook Chan Chan Yaki
6:32 Garnish and Plate
INGREDIENTS:
1/4 cup miso (65 grams)
2.5 tablespoons butter (36 grams, softened)
1 tablespoon sugar (10 grams)
1 tablespoon vegetable oil
250 grams cabbage (cut into 2-inch pieces)
100 grams onion (cut into thin wedges)
100 grams carrots (cut into 1/10-inch thick slices)
100 grams enoki (growing medium trimmed off)
1/4 cup sake
450 grams salmon filet
Black pepper (to taste)
2 scallions (chopped)
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Teriyaki miso salmon recipe #shorts
I’m Kazu from Japan.I’m gonna introduce how to make Japanese teriyaki miso salmon recipe. Easy and tasty!
serves 2
300g salmon fillets
Salt
Pepper
Starch
5g garlic
2 tbsp miso
2 tbsp sake
1 tbsp mirin
2 tsp sugar
Sesame seeds
Watercress
#Japaneserecipe
#Miso
#Salmon
How to BBQ: 3 tasty recipes with a twist!
Give your BBQ menu the X-factor with these three easy recipes!
1) How to BBQ Korean-style:
- Marinate meat (we chose beef steak and pork shoulder) overnight in either store-bought or homemade Korean marinade (we made ours with bulgogi and ginger, spring onion, chili, garlic, salt, pepper, and a bit of oil).
- Take the meat out one hour before you cook it to get it down to room temperature.
- Place the meat on the barbecue, taking care not to overcrowd as this can affect cooking time.
- Turn the meat halfway through cooking time, glazing the steak to add more flavour (our glaze recipe included soy sauce, brown sugar, rice vinegar, mirin, sesame oil and pepper flakes).
- Serve with Korean-inspired side dishes such as sweetcorn, kimchi and spring onions.
2) How to do Japanese robata grilling on the BBQ:
- Load thin strips of chicken breast and vegetables onto bamboo sticks, then place on the grill.
- Turn regularly to ensure the chicken is cooked through thoroughly.
- Use a light marinade and glaze, such as teriyaki (soy sauce, sake, mirin, sugar).
- Brush more glaze onto the meat as it cooks to build up more flavour.
- Serve straight from the BBQ and enjoy it while it's hot!
3) How to BBQ aubergine to make baba ganoush dip:
- Pierce the aubergines.
- Place each aubergine on the barbecue and cook for around 20 minutes, until the skin has blackened and is starting to crack.
- Scoop out the flesh and drain the excess water in a sieve.
- Transfer to a mixing bowl and add tahini paste, lemon juice, minced garlic, parsley, salt and a glug of olive oil.
- Mash the ingredients together with a fork (or a food processor if you like).
- Drizzle with more olive oil and garnish with parsley or coriander.
- Serve with warm flatbread, crackers or vegetable sticks.
Let us know how these go down with your guests in the comments below, and send us your recipe ideas!
Want BBQ advice? Check out our guides on the Which? website:
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Tuscano Style Grilled Chicken with a wine pairing and grilling tips with Barbeque Joe
Tuscano Style Grilled Chicken with a wine pairing and grilling tips with Barbeque Joe