Simple fried fish with crispy skin, served simply with pickled ginger.
1.5 lb skin on mackerel fillets, halved
6 T soy sauce
2 T mirin
2 T sake
2 T grated ginger
50/50 mix of cornstarch and rice flour for dredging
Pickled ginger to serve
Oil to deep fry
Combine the fish with the soy, mirin, sake, and grated ginger and marinate for 30 minutes or more. Remove the fish from the marinade and dredge; you're looking for a light coating here that just helps crisp up the fish, you should be able to see the fish through it.
Fry the fish at 350 F, starting with the skin side down and flipping once until the fish is just golden brown and the skin is crispy. Serve immediately with a side of pickled ginger.
Showing posts with label Fish. Show all posts
Showing posts with label Fish. Show all posts
Sunday, January 24, 2016
Saturday, November 28, 2015
Roasted Branzino
Moist flaky fish with crispy skin, very simply prepared.
1 whole branzino, about a pound
2-3 slices of lemon, plus a wedge for juicing
2-3 sprigs of thyme (or lemon thyme if you're like me and have some growing where you're supposed to have flowers)
2-3 T olive oil
Salt and pepper to taste.
Preheat your oven to 425 F. Liberally salt and pepper the inside of the fish, and sprinkle some salt on the skin of the fish. Insert the lemon slices and the thyme into the cavity of the fish.
Heat the oil in a large non-stick* skillet over medium high to high heat; add the fish and brown the skin on both sides, about 2 minutes a side. Pour off the oil into an oven safe skillet or roasting dish large enough for the fish, then add the fish. Bake the fish for 9 minutes, flipping after 5 minutes. Move to a broiler under high heat, and broil each side for a few minutes until the skin is crispy. Serve the fish whole with a couple of lemon wedges for squeezing on the fish.
*Note: I've since been doing this in a stainless steel skillet; if you get it properly hot and pay attention you can transfer it directly to the oven without having the skin stick and turning everything to a mess. If you don't feel you're up to it, go ahead and use non-stick to start.
1 whole branzino, about a pound
2-3 slices of lemon, plus a wedge for juicing
2-3 sprigs of thyme (or lemon thyme if you're like me and have some growing where you're supposed to have flowers)
2-3 T olive oil
Salt and pepper to taste.
Preheat your oven to 425 F. Liberally salt and pepper the inside of the fish, and sprinkle some salt on the skin of the fish. Insert the lemon slices and the thyme into the cavity of the fish.
Heat the oil in a large non-stick* skillet over medium high to high heat; add the fish and brown the skin on both sides, about 2 minutes a side. Pour off the oil into an oven safe skillet or roasting dish large enough for the fish, then add the fish. Bake the fish for 9 minutes, flipping after 5 minutes. Move to a broiler under high heat, and broil each side for a few minutes until the skin is crispy. Serve the fish whole with a couple of lemon wedges for squeezing on the fish.
*Note: I've since been doing this in a stainless steel skillet; if you get it properly hot and pay attention you can transfer it directly to the oven without having the skin stick and turning everything to a mess. If you don't feel you're up to it, go ahead and use non-stick to start.
Saturday, November 24, 2012
Fennel, Cured Salmon, and Grapefruit Salad
A light salad with some more interesting flavors than your typical lettuce salad. With curing the salmon and making the gastrique this one can take a little while though.
Ingredients:
Fennel cured salmon, thinly sliced across the grain
Fennel, thinly sliced
Sweet onion, thinly sliced
Arugula
Ruby red grapefruit, in supremes
Orange gastrique:
1 C orange juice
1 C sugar
1/2 C rice vinegar, plus some to taste
Make the gastrique by boiling the three ingredients together until it starts to become syrupy. Taste and adjust the flavor and consistency by adding more vinegar and/or water if needed.
To assemble the salad, mix the fennel and arugula, along with two or three supemes per person and onion to taste. Top with four or five slices of the salmon, and drizzle with the gastrique.
Ingredients:
Fennel cured salmon, thinly sliced across the grain
Fennel, thinly sliced
Sweet onion, thinly sliced
Arugula
Ruby red grapefruit, in supremes
Orange gastrique:
1 C orange juice
1 C sugar
1/2 C rice vinegar, plus some to taste
Make the gastrique by boiling the three ingredients together until it starts to become syrupy. Taste and adjust the flavor and consistency by adding more vinegar and/or water if needed.
To assemble the salad, mix the fennel and arugula, along with two or three supemes per person and onion to taste. Top with four or five slices of the salmon, and drizzle with the gastrique.
Fennel Cured Salmon
This is a wonderful quickly cured salmon with fennel, sweetness, and a little saltiness. It's a slight modification of the recipe in Charcuterie by Ruhlman and Polcyn (which is pretty much THE place to start learning how to cure meat),
1/4 C sugar
1/2 C light brown sugar
6 T kosher salt
1 lb fillet of salmon, preferably wild caught
roughly 1/2 a fennel bulb, thinly sliced
1/2 C toasted fennel seeds
1 T white pepper, cracked
Mix the salt and sugar and put a layer down in a container just large enough to hold the fish. Put down the fish, then add another layer of salt/sugar cure. Lay out the fennel, fennel seeds, and white pepper. Top with any cure you might have left. Cover with plastic wrap and weight it down. Keep this in the fridge for two days, making sure the fish is covered in the cure or the brine that will be produced as the cure draws moisture out of the fish. At the end of two days make sure that the fish feels firm and dense uniformly (leave it longer if it doesn't), then remove, discard the cure and seasonings, and rinse the fish off. Pat the fish dry, wrap in butcher or parchment paper and refrigerate for another day before thinly slicing; this could be used in the Cured Salmon, Fennel, and Grapefruit Salad.
1/4 C sugar
1/2 C light brown sugar
6 T kosher salt
1 lb fillet of salmon, preferably wild caught
roughly 1/2 a fennel bulb, thinly sliced
1/2 C toasted fennel seeds
1 T white pepper, cracked
Mix the salt and sugar and put a layer down in a container just large enough to hold the fish. Put down the fish, then add another layer of salt/sugar cure. Lay out the fennel, fennel seeds, and white pepper. Top with any cure you might have left. Cover with plastic wrap and weight it down. Keep this in the fridge for two days, making sure the fish is covered in the cure or the brine that will be produced as the cure draws moisture out of the fish. At the end of two days make sure that the fish feels firm and dense uniformly (leave it longer if it doesn't), then remove, discard the cure and seasonings, and rinse the fish off. Pat the fish dry, wrap in butcher or parchment paper and refrigerate for another day before thinly slicing; this could be used in the Cured Salmon, Fennel, and Grapefruit Salad.
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