ronnie_suburban wrote:Promised myself I'd try to make more fish/seafood this year and so far, I'm sticking to it, this time with a batch of misoyaki sable fish . . .
Mise En Place & Takayuki VG-10 Hammered Damascus Petty, 80mmMirin, sake, sable fish, shiro miso and sugar.
Made a marinade from the 4 ingredients in the back row and marinated the fish in it for about 24 hours in a zip-top bag. I didn't think I'd need a knife for this at all but the fish had quite a few firmly ensconced pin bones that, even with some good fish tweezers, I could not remove. So, I cut a couple of the wider pieces in half lengthwise, removing the small strips of flesh that contained all the bones. Still new, the Takayuki sliced through the fish, including the skin, like a razor. Once removed from the marinade, I broiled the fish for about 12 minutes (475F convection broil) until it browned lightly.
Also wanted to include a fresh side dish . . .
Cabbage Mise En Place & Sukenari HAP40 Gyuto, 210mmAvocado oil, sansho peppercorns (later ground into powder), green cabbage, shirodashi, shoyu, sake, red onion and microplaned ginger.
Just stir-fried this to create a bed for the fish, then served it up . . .
Plated UpWith some leftover/reheated jasmine rice.
=R=