Steamed Snapper In Japanese Sauce Tai Nitsuke Recipes

JAPANESE SIMMERED FISH (SAKANA NO NITSUKE)

Steps:

• Gather the ingredients.
• If the fish fillet will be cooked with the skin intact, score the skin.
• Clean the fish with the boiled water: Place the fish in an empty pot and slowly pour the hot water over it until it's covered. The fish will cook slightly.
• Drain the hot water.
• Immerse the fillets in cold water.
• Drain again and set aside.
• Combine the sake, mirin, soy sauce, and sugar in a saucepan and bring to a boil over high heat.
• Add the fish fillets to the saucepan and cover them with a Japanese drop lid.
• Cook the fish for 10 minutes over medium-high heat.
• Continue to cook the fish until the simmering sauce is reduced to half.
• Add the tamari and ginger.
• Simmer for an additional 5 minutes, or until the simmering sauce has thickened.
• Remove the pan from the heat.
• Serve the fillets in shallow individual dishes.
• Pour some of the simmering sauce over the fish.
• Garnish with sliced green onions or fresh ginger, if desired.

KARAGE TOFU

Steps:

• In a medium sized bowl, mix together the soy sauce, garlic, ginger, miran. Place the tofu in the mixture and let sit for 30 minutes.
• Mix the corn flour with the plain flour.
• Take each piece of tofu from the marinade and roll in the flour mixture until it is coated completely.
• Heat the oil to 180 degrees C (350 degrees F) and deep-fry the tofu pieces for 4-5 minutes or until golden brown.
• Dry on a towel and serve, it is amazingly good, enjoy on it's own or with some sesame sauce or ginger sauce for dipping.

STEAMED RED SNAPPER WITH B AND B

Steps:

• Fill fish poacher or steamer half full with cold water. Add brandy (B and B) and two tablespoons butter.
• Melt remaining butter and brush over fish. Season fish on both sides with salt and pepper, and place on rack in steamer. Arrange carrot slices around fish and sprinkle oregano all over. Cover and steam until fish is cooked, about 15 minutes.
• Remove fish with a spatula and place on serving plates. Spoon carrot slices evenly over fish. Add spinach to steamer and cook about 1 minute. Arrange spinach around fish and garnish with lemon quarters. Serve immediately.

TRADITIONAL TERIYAKI SAUCE

Steps:

• Gently stir all ingredients together over a medium heat until the honey is dissolved.
• Ready for use straight away, or bottle and refrigerate for future use.

STEAMED FISH (WITHOUT A STEAMER) WITH GREEN BEANS

Steps:

• Prepare the fish first. Trim the fish to remove any bones. Put it on a plate that is bigger than the pan you are going to use to cook the beans. Add salt, pepper and the juice of half a lemon. Save the other half of the lemon for serving.
• Trim the ends off the green beans.
• Put the beans in a pan with cold salted water.
• Put the fish plate on top of the pan and the pan lid on top of the plate to cover the fish. The heat of the plate is your improvised steamer.
• Bring the pan to a boil and simmer for about 5 to 8 minutes or until the beans are cooked. This should be enough time to cook the fish as well. If your fish fillets are thick, turn the fish half way through cooking the beans.
• Drain the beans.
• Pour the juices from the fish over the beans and toss through.
• Place the fish on plates and drizzle olive oil over the fish. The best extra-virgin olive oil adds a wonderful flavour to the fish. If you don't like the fruity flavour of olive oil, then skip this step or use milder oil.
• Serve with the beans on the side, lemon wedges and crusty bread to mop up the juices.