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| top results >>> Recipe for Grazed Amberjack and Daikon |
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Ingredients: (4 servings)
500g bony amberjack, cut into 3cm cubes
Salt
1/2 daikon (Japanese radish), peeled and cut into 1 to 2cm thick slices or half-moons
Rice bran]
1 ginger, thinly sliced
2 pickled plums
450cc water
300cc sake
120cc mirin
4 1/2 Tbsp. sugar
90cc dark soy sauce
1 yuzu
Recipe:
1) Put the fish pieces in a mixing bowl and generously sprinkle with salt. Set aside for 10 minutes. Pour over boiling water until pale white on the surface. Soak in cold water then rinse under running water. Drain off water.
2) After thoroughly washing the rice bran, place in a saucepan with a generous amount of water. Add the daikon slices and turn on the range. Boil until slightly firm.
3) Put fish, daikon, ginger, pickled plums, water and sakeinto a saucepan and place a smaller rid directly over the ingredients. Bring to boil and thoroughly skim off any film from the surface. When fish is well cooked, add mirin and sugar. Keep cooking for another 10 minutes. Add dark soy sauce and continue to cook for yet another 10 minutes.
4) Thinly peel yuzu and cut the rind into very thin strips. Rub in water and drain.
5) When approximately 3/4 of liquid has evaporated, remove the saucepan from heat. Serve onto individual serving bowls and top with yuzu rind.
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