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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.
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How to Make Miso Salmon.
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Ingredients -
120g Salmon Fillet.
1 Tbsp Red miso Paste.
2 Tbsp Sake.
1 Tbsp Sugar.
DAY 13| 11 BEST FISH RECIPES - EAT MORE FISH like Japanese people! | Happy Eating Challenge 2022
Today I will show you how to cook fish.
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БАРАН на ВЕРТЕЛЕ ВКУСНОЕ МЯСО!! 18 КИЛОГРАММ за 5 ЧАСОВ. ФИЛЬМ
БАРАН на ВЕРТЕЛЕ ВКУСНОЕ МЯСО!! 18 КИЛОГРАММ за 5 ЧАСОВ. ФИЛЬМ
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КАК приготовить БАРАНА на ВЕРТЕЛЕ????? Рецепт приготовления баранины на вертеле. БАРАН на ВЕРТЕЛЕ. Очень ВКУСНОЕ МЯСО. Домашняя еда. Сложное блюдо с мясом готовим легко. Простой вкусный рецепт из мяса. МЕГА Гриль.
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The Martha Stewart Show - S2 E156 Light & Healthy Meals
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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