Tag: sable fish

May 2017: Home cooking Snapshots

Categories Deb's Kitchen, For Your Information, RecipesLeave a Comment on May 2017: Home cooking Snapshots

 

Miso and Sake Kasu Sable fish, mixed vegetables (lotus root, burdock, broccoli and turnip leave) rice

Here are the snapshots of what I have been cooking at home this past month!  Recipes coming very soon.

For the time being you can find my other updates and pictures with description posted on Instagram (@mygoldenapron).

I would also love to hear your feedback so feel free to send me an email (goldenapron@gmail.com) or drop me a line through Instagram (OO).

Picture above: Sake Kasu Miso Sable Fish with Mixed vegetable (burdock, turnip leaves, lotus root and broccoli) rice:  the dried burdock, turnip and lotus root are from Japan, I found them at a local Japanese store).

Nduja spaghetti Bolognese (with basil sausage from Oyama sausage and Co) : Remember Nduja, the spicy sausage spread ? I added to my Bolognese recipe to spice things up a bit !

When Japanese meets Italian: Roast shio koji organic chicken, cauliflower broccoli penne pasta in lemon parsley herb drizzle, garnish with crispy kale bits and lemon zest.  It is very easy to make the herb drizzle: chives, parsley, lemon juice, grated lemon zest, extra virgin olive oil, drizzle of honey and pinch of sea salt.

Pan fried spot prawn with Thai red curry (store-bought paste, added fish sauce, lemongrass, kaffir lime leaves)  served with lentil quinoa turmeric rice: since spot prawn season is over, you can substitute with other prawns/shrimp available for this dish).

Faux Unagi Donburi (Rice bowl): Orange roughy turned into unagi;  baked and glazed with homemade unagi sauce, scrambled dashi egg with green onions, on a bed of turmeric (just a touch) fresh peas and carrot rice, garnish with crispy kale bits (my current favourite garnish in place of seaweed)

 

Disclaimer: All ingredients are non-sponsored purchased at some of my preferred vendors in Vancouver, BC.  Pictures are my own and dishes are my creations based on what I have learned through cooking classes, reading cookbooks and research.

http://www.seafoodcitygi.com

http://www.petes-meat.com

http://www.artisansakemaker.com

http://www.visaltco.com

http://www.vankoji.com

http://www.oyamasauage.ca

http://www.cioffisgroup.com

Sakuraya Japanese Market (517 East Broadway, Vancouver, BC)

Bianca Maria Italian Foods (Nduja! – 2469 East Hastings, Vancouver, BC)

 

 

 

 

 

RECIPE: Sake Kasu and Miso Sable Fish

Categories Fish, RecipesLeave a Comment on RECIPE: Sake Kasu and Miso Sable Fish

IMG_2137 (1)

We love Sable fish!!

A simple marinade recipe for sable fish (black cod); sake kasu is the “lees” that remain after the fermented rice mash has been processed during the sake making process. It is a natural flavor enhancer for meats, fish and soups, available at Japanese food stores (see sources below).

Ingredients (enough for 4 servings (almost two pounds) of black cod (each fillet 1 inch in thickness) : 1/2 cup of sake kasu (sake lees – you can find it available at Japanese food store in the refrigerated section*), 1/4 cup water, 1/4 cup mirin, 1 to 2 Tablespoons coconut brown sugar (my preference), 2 Table organic white miso paste, sea salt for seasoning

Preparation:

  • Using paper towel, pat the fish dry completely.
  • In a large mixing bowl, combine sake kasu, miso, water, mirin and sugar, slowly whisk and blend until the mixture is smooth.
  • Fill a large zip lock bag with the marinade, carefully place the fish and make sure they are completely covered with marinade. Put the bag and lay it flat on a prep tray (I used stainless prep trays, available at Japanese stores).  Seal and refrigerate for 1 (minimum) to 2 days.

When you are ready to cook the fish:

  • Preheat the broiler.
  • Remove sable fish from marinade, using paper towel, carefully wipe the fillets dry without breaking them.  Do not rinse with water!
  • Lined a rimmed baking sheet with aluminium foil
  • Place the fish skin side down, lightly season with sea salt
  • Broil until the surface is nicely browned and fish begins to flake, about 5 minutes.  Keep an eye closely and make sure you don’t burn the fish!
  • Turn the fish gently to brown the skin, 2 to 3 minutes.
  • To test if the fish is done, I used Japanese metal chopsticks (thin skewers will do) to poke the fish gently. If it slides in smoothly, it’s done.
  • Remove the bones before serving.

***Instead of broiling, I baked the sable fish (parchment paper lined rimmed baking tray) at 400 degrees,  it took 10- 12 minutes to cook through. Sear the fish first if you want the “browning” effect.

FYI:   I served the cod with a shiitake and shimeji mushroom dashi “jus” with sea asparagus and Shanghai bok choy, seaweed flakes and green onion (recipe will be posted at later date).

Resources:

*Osake Artisan Sake Maker sake kasu, available directly from their store in Granville Island (Vancouver) or online, It is also available at Fujiya (912 Clark Drive, Vancouver, BC)

IMG_2140
Sake Kasu – Umami!

http://www.artisansakemaker.com

For sea salt: I met the wonderful team from Vancouver Island Salt Company a couple of months ago through Dinner Party YVR; my personal favourite is their smoked sea salt.  Their products are available at finer food stores, check out their website, eat and shop local!

http://www.visaltco.com

For sable fish: My go to place in Granville Island, Seafood City; owner Brian and his crew will take good care of you!  They carry condiments also which go well with seafood; I got a bottle of Jonny Hetherington’s Habanero pineapple hot sauce which I used for my spicy sweet and sour sauce, something very tasty to try and “think outside of the box”.

     http://www.seafoodcitygi.com