Yield: 1 Servings
|\N \N||Bluefish (60x2.5x7.5 cm)|
|\N \N||Chopped scallions|
|\N \N||Soy sauce regular or ginger (leave 3 or 4|
1. Add to the bluefish a couple of pieces of chopped scallions, eat with regular soy sauce or my favorite ginger soy sauce.
Author's Notes: Owing to it's oily and darkish meat, not all fish recipes work well with bluefish. Blackened bluefish and smoked/BBQed work well, but here is an alternatives. If you're catching the bluefish yourself, clean it and put it on ice right away.
The first time I tried this at the Shinobu in Matawan, the chef gave it to me as a blind taste test. I loved it and only then did he tell me it was bluefish. As a general tip on eating bluefish, to obviate the oiliness try serving a tart sauce with it, gooseberry, kiwi, rhubarb etc.
Difficulty : easy. Precision
: no need to measure.
Recipe by: Dave Peak Catweazle Posted to MC-Recipe Digest V1 #677 by Kathy Meade <kmeade@...> on Jul 18, 1997