JAPANESE RECIPE
INGREDIENTS:
1 1/3 lb (600g) flat fish, such as flounder, sole or pomfret
2 tablespoons salt
Lemon wedge to garnish
10 oz (300g) daikon (giant white radish), very finely grated and squeezed to extract moisture
Lotus root garnish:
2 oz (60g) fresh lotus root, peeled and thinly sliced
3 tablespoons (50ml) Sweet Vinegar
1 red chili, seeds discarded
1/3 cup (80ml) ponzu sauce
STEPS:
- Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar.
- Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate.
- For the fish make two deep crosswise incisions on each side.
- Put a skewer through the tail end of the fish, making it come out in the center and continuing to the head so that the fish has a wave shape.
- Sprinkle both sides of the fish lightly with salt, then press a liberal amount of salt onto the tail and fins.
- Cook the fish over a moderately hot charcoal fire or under a broiler (grill) turning it with the skewer to avoid damaging the skin, until the fish is golden on both sides and cooked through.
- Serve on a plate garnished with lemon wedge, grated daikon and the marinated lotus root.
JAPANESE RECIPE
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