Fish with dashi sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Fish steaks 1\" thick wine) | |
| 1 | cup | Plus 1/4 cup dashi |
| 2 | 3 tbs mushroom soy or dark soy young ginger | |
| 2 | Scallions chopped leaves | |
| 1½ | tablespoon | Water chestnut powder (subst. rice powder or cornstarch) dissolved in 4 tbs sake |
| 10 | 15 turns of pepper mill preferably white pepper | |
| 4 | tablespoons | Wine rice (subst. rice |
| 1 | 2 tbs red (not brown) miso | |
| 2 | tablespoons | Shredded pickled or |
| 2 | tablespoons | Chopped coriander |
Directions
Marinate the fish steaks in wine rice for ½ to 1 hour. Put the miso in a small saucepan (use less if a dark salty miso). Add ¼ cup dashi slowly, whisking to blend in the miso. Add the remaining miso, 2 tbs soy sauce, the ginger and freshly ground white pepper. Remove the fish from the marinade and add marinade to the dashi mixture.
Bring to the boil. Stir the water chestnut and sake together and whisk into the dashi. Simmer until it becomes a sauce -like consistency. Taste for seasoning, adding more soy sauce and or pepper to taste. Keep hot, but below the simmer while broiling the fish.
Preheat an oven to 300!. Pat the fish dry and salt lightly. Broil or grill at very high heat for 2 minutes on each side. Put on heatproof serving dish in the oven for 3-4 minutes while finishing the sauce.
Do not let it overcook. Sable or sturgeon should still adhere to the bone and be pink in the center. Swordfish is best if cooked to medium rare or rare.
When ready to serve add the chopped scallion to the sauce and pour over the fish, sprinkling with the chopped coriander.Excellent with polenta.