Sweetfish Fried with River Algae

Ingredients

4 ayu (sweetfish), air-cured overnight, substitute with small trout
8 sheets kawa nori (dried river algae), substitute with ao nori (green nori), minced
vegetable oil
1 cup all-purpose (plain) flour
1/3 cup (40 g) katakuri starch (from Japanese dog’s tooth violet), substitute with potato or cornstarch
4 sudachi (small acidic citrus fruit), halved, substitute with lemon wedges

Method

  1. Wash sweetfish thoroughly under running water to remove any sliminess and grit. Wipe gently with a paper towel.
  2. Place on your cutting board lengthwise with the head away from you. Insert the tip of your knife, keeping the blade flat, from the tip of its head and cut along the dorsal fin making a shallow incision.
  3. Continue to make the incision deeper until you can feel the backbone against your knife.
  4. Continue the incision through the head to butterfly cut the head. Remove the gills and entrails by running your blade lightly.
  5. Wash the butterfly filleted fish in lightly salted water.
  6. Dissolve 2 tablespoons natural sea salt in 4 cups water. Soak the filleted fish in the salt water for about 1 hour. Drain and place the filleted sweetfish, skin side down on a flat basket and air-cure overnight in a dry, cool place, preferably with some wind.
  7. Press minced kawa nori evenly on the sweetfish before air-curing.
  8. Pour vegetable oil in a pan until it reaches 6 inches in depth. Heat to 325°F (160°C).
  9. Sift the flour and katakuri (or other) starch together. Coat the sweetfish in the flour mixture, then deep-fry the fish until nicely browned.
  10. Remove with a slotted spoon and drain on paper towel. Cut into three pieces and serve with sudachi halves (or lemon wedges).

Makes 4 servings.

Source: Shunju New Japanese Cuisine


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Snapper with Citrus and Fennel Salad

Ingredients

4 small radishes, sliced paper-thin
1/2 small fennel bulb—halved, cored and shaved paper-thin
1/2 small red or yellow bell pepper, thinly sliced
1 jalapeno, seeded and finely diced
1/4 cup coarsely chopped cilantro
1 tablespoon snipped chives
1 tablespoon finely shredded mint
1 grapefruit
1 navel orange
2 tablespoons extra-virgin olive
oil, plus more for brushing
1 tablespoon fresh lemon juice
Salt and freshly ground pepper
4 (6-ounce) skinless red snapper fillets

Method

  1. Preheat the broiler.
  2. In a large bowl, toss the radishes, fennel, bell pepper, jalapeno, cilantro, chives and mint.
  3. Using a sharp knife, peel the grapefruit and orange, removing all of the bitter white pith.
  4. Working over the bowl, cut between the membranes and release the sections into the bowl. Squeeze the membranes over the bowl.
  5. Add the 2 tablespoons of olive oil and the lemon juice to the bowl and season the salad with salt and pepper.
  6. Set the fish on a well-oiled, sturdy baking sheet and brush with olive oil. Season with salt and pepper.
  7. Broil 6 inches from the heat for 4 minutes, on one side only, just until white throughout.
  8. Using a spatula, transfer the fish to plates and serve with the salad.

Makes 4 servings.

Source: Chef Daniel Boulud


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Sicilian Spaghetti with Sardines

Ingredients

12 fresh sardines, cleaned and boned
1 cup olive oil
1 onion, chopped
1/4 cup dill sprigs
1/2 cup pine nuts
2 tablespoons raisins, soaked in water
1/2 cup fresh bread crumbs
1 pound spaghetti
flour for dusting
salt

Method

  1. Wash the sardines and pat dry on paper towels. Open them out flat, then cut in half lengthwise.
  2. Heat 2 tablespoons of the oil in a pan, add the onion and fry until golden. Add the dill and cook gently for a minute or two.
  3. Add the pine nuts and raisins and season with salt.
  4. Dry-fry the bread crumbs in a frying pan until golden. Set aside.
  5. Cook the spaghetti in boiling, salted water according to the instructions on the package, until al dente.
  6. Heat the remaining oil in a pan. Dust the sardines with flour and fry in the hot oil for 2-3 minutes. Drain on paper towels.
  7. Drain the spaghetti and return to the pan. Add the onion mixture and toss well.
  8. Transfer the spaghetti mixture to a serving platter and arrange the fried sardines on top. Sprinkle with the toasted bread crumbs and serve immediately.

Makes 4 servings.

Source: Healthy Meriterranean Cookbook


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Broiled Fish Marinated with Miso

Ingredients

2 marlin (kajiki) steaks, about 10 oz
1/8 tsp salt
1/2 lemon

Miso Marinade

14 oz white miso
3 tbsp mirin (sweet rice wine)
2 tbsp rice wine
2 tbsp sugar

Method

  1. Wash the fish. Cure in salt for 30 minutes.
  2. Wash the salt off the fish, then sprinkle 1 tablespoon rice wine over the fish. Wipe dry.
  3. Mix marinade ingredients in a bowl.
  4. Wrap fish in one layer of white cheesecloth.
  5. Place fish in the bowl of marinade and set aside in the fridge overnight.
  6. When ready to cook, take fish from fridge and remove the cheesecloth. Rinse and wipe dry.
  7. Broil in the oven under medium heat (350° to 400°F) until done, about five minutes.
  8. Squeeze on some lemon juice before serving.

Makes 2 servings.

Source: Japanese Cuisine

Halibut with Puttanesca Sauce

Ingredients

1 (28-ounce) can plum tomatoes
3 tablespoons olive oil
2 cloves garlic, minced (about 1 teaspoon)
1 large onion, thinly sliced
1/3 cup oil-cured black olives, halved and pitted
2 tablespoons capers
4 anchovy fillets, rinsed and minced
1 teaspoon finely chopped fresh rosemary
4 halibut steaks (about 6 to 8 ounces each)
salt and freshly ground pepper
1/3 cup chopped flat-leaf parsley

Method

  1. Drain tomatoes, reserving 1/2 cup liquid. Seed and coarsely chop tomatoes.
  2. Heat 1-1/2 tablespoons olive oil in a large skillet over medium-low heat. Add garlic and cook until aromatic, 1 to 2 minutes.
  3. Add onion and cook until transparent, about 5 minutes.
  4. Raise heat to medium high, add tomatoes, reserved liquid, olives, capers, anchovies, and rosemary and cook, stirring often, 2 to 3 minutes. Remove from heat and set aside.
  5. Heat remaining oil in a large nonstick skillet over medium-high heat. Season both sides of halibut steaks with salt and pepper. Cook steaks until golden brown, 4 to 5 minutes on each side.
  6. Reheat the sauce until it simmers. Stir in parsley. Serve the halibut with a little sauce on each steak.

Makes 4 servings.

Source: What to have for Dinner


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