I’d eat fish each night time of the week if I might. Perhaps I used to be an Eskimo in one other life or one thing. However there’s a really skinny line between completely cooked fish and overcooked fish, which suggests it’s not essentially the most foolproof after-work dinner choice.
If my grill tends to overcook fish, and I’ve bother telling when fish is finished in a sauté pan, am I lacking one other method to prepare dinner fish the precise manner each time? I went to an skilled I believed would possibly know: Iron Chef Masaharu Morimoto, government chef of Morimoto eating places.
Moriomoto prefers to braise fish as a substitute of baking or pan-frying it. A part of the reason being that top warmth sears fish quick, however the fish additionally cooks in liquid (on this case, sake), to assist the fillets prepare dinner by way of. On this recipe, sugar sweetens up the standard Asian flavors within the dish, which pair properly with nearly any fish. Serve it up over a mattress of steamed rice and a few sautéed bok choy, and you’ve got your self a scrumptious meal in about ten minutes.
It’s proof that not all nice recipes will eat up your night and but another excuse to eat extra fish.
Morimoto’s Braised Fish
What you’ll want:
2 cod (or salmon, mackerel, snapper, and so on) fillets
3 Tbsp sake
1 tsp contemporary ginger
1 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp mirin
The best way to make it:
1. Pour the sake into a big skillet set over excessive warmth. Add the ginger and fish fillets pores and skin facet up.
2. Cowl the skillet and prepare dinner over excessive warmth till the fish is seared, about 1 minute.
3. Uncover the skillet and stir within the soy sauce, mirin, and sugar. Prepare dinner till the fish flakes simply when prodded within the heart with a fork, about 5 minutes. Serve with steamed rice. Serves 2.
