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Miso-Marinated Sea Bass with Beurre Blanc

Miso-Marinated Sea Bass with Beurre Blanc


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Ingredients

  • 1 cup mirin (sweet Japanese rice wine)*
  • 3/4 cup white miso (fermented soybean paste)*
  • 6 5- to 6-ounce sea bass fillets (each about 1 inch thick)
  • 1/2 teaspoon whole black peppercorns
  • 5 tablespoons unsalted butter, room temperature
  • 1 1/2 tablespoons fresh lemon juice

Recipe Preparation

  • Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine. Add sea bass; turn to coat. Cover fish and refrigerate 2 hours.

  • Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes. Add whipping cream and boil until reduced to 1 cup, about 6 minutes. Strain into medium saucepan, pressing on solids. Place over low heat. Add unsalted butter 1 tablespoon at a time, whisking until melted before adding more. Remove from heat. Whisk in fresh lemon juice. Season sauce to taste with salt and pepper. Cover to keep warm.

  • Preheat oven to 450°F. Oil rimmed baking sheet. Remove fish from marinade; transfer to prepared sheet. Bake until almost opaque in center, about 10 minutes. Preheat broiler. Broil fish until well-browned on top and opaque in center, watching closely to avoid burning, about 3 minutes. Transfer fish to plates. Spoon sauce around and serve.

Recipe by Malibu Chan s in Las Vegas NVReviews Section

Miso Glazed Halibut with Baby Bok Choy and a Sake Butter Sauce

Miso Glazed Halibut with Baby Bok Choy and a Sake Butter Sauce – sounds like one of those fancy-pants meals, huh? But it’s so easy to make and pretty quick too!

It was Oscar Wilde who said, “Everything in moderation, including moderation”.

Generally speaking, I don’t cook with a lot of butter. Believe me, it’s not for a lack of appreciation for the magical ingredient. I certainly never met a hollandaise I didn’t adore! So when I was thinking of a sauce to serve along with the halibut, I thought about a classic beurre blanc – a French white butter sauce. Sounds great, but I wanted to put a Japanese spin on things. I thought about using sake instead of white wine. Feeling a bit like a creative genius, a quick online search destroyed any idea of culinary gratification that I may have had – this was not an original idea (story of my life). As it turns out, Martha Stewart via Chef Tom Douglas had a recipe for such a sauce. After a quick review of the ingredients, it looked pretty good, so I gave it a whirl. With just a small adaptation, the sake butter sauce was definitely a winner!

Typically, I choose not to cook with a lot butter. But if Oscar Wilde allows me to enjoy a buttery sauce from time-to-time, well then why the heck not?! Rich and creamy, it pairs beautifully with the garlicy baby bok choy and miso glazed halibut. I’m sure all of this sounds well and good… but who’s got the time and patience to make such a fancy-pant dish? You do! And you know why? Because despite the way it may look and sound, it’s super easy to make and only takes about 35 – 45 minutes. Not too bad for a fancy-pant dish, eh?


Chaya Brasserie [Review + Pictures] - Beverly Hills

First off, nope, the two Bentleys in front of Chaya Brasserie is not ours. We wish.

Chaya Brasserie is located in Beverly Hills off the ritzy Robertson Blvd. on Alden Ave. We usually avoid restaurants in the "rich," "celebrity," areas like Robertson or La Cienega because the ones we have tried have been overrated and not worth the money. But Evelina has been to Chaya many times for company lunches, and she swears that the fish and desserts are scrumptious.

The Decor: Chaya's decor is beautiful, popping, but also soft. On the walls, there are bold colored paintings and mirrors. In the middle of the dining area is a little garden with bamboo trees as tall as the roof. The atmosphere screams "hip and trendy" but also elegant.

The Dinner
Evelina started off with a Blended Mango Margarita ($12.00). It isn't on the menu, but our (cute, according to Evelina) waiter insisted that the mango margarita is the best. The mango and alcohol went well together because she could not really distinguish either taste. She did, though, get a slice of mango that confirmed, yes, this is a mango margarita.

After ordering our appetizer and entrees, we got bread to hold our stomachs. Nothing spectacular. In this case, bread was just bread with cold butter.

Unexpectedly, a sever brought us two small salads consisting of heirloom tomatoes, feta cheese, onions, and a drizzle of olive oil. There was a great contrast of flavors here with the sweet tomato and red onions coupled with the tangy feta cheese.

We ordered the Classic Tuna Tartare with Herbed Garlic Croutons ($14) as an appetizer. While the fish did not taste like it was sashami quality, Wesley thinks it was good enough for a tartare. Though the tuna is supposed to be the main part of this dish, we thought it merely added texture and that the avocado and crouton were the dominate flavors.

We each ordered our own entrees, but ended up switching half way because Evelina was not into her's. Wesley ordered the Miso Marinated White Sea Bass with Tamari Yuzu Beurre Blanc Japanese Eggplant & Broccoli ($28). This dish was our favorite of the night. The sea bass was firm, but literally melted in our mouths. Each bite of the sea bass was complemented by the light and sweet miso sauce. Under the fish was a piece of eggplant, as delectable as the sea bass. While we aren't big fans of eggplant, we think the tamari (a type of soy sauce) and yuzu (a Japanese citrus fruit) slightly changed and enhanced the flavors of the eggplant.

If Wesley sees mac and cheese on a menu, he will order it. Though it didn't really go with his dish, he ordered the Baked Macaroni & Fontina Cheese ($7). The mac and cheese didn't really stand out for him. It was good, but it wasn't memorable.

Evelina ordered the 8 oz. Grilled Center Cut Filet Mignon, Black Truffle Sauce ($36). She really enjoyed the sweet truffle sauce, but the filet mignon was not the most tender. It was a good steak, but she has had better. We definitely preferred the fish over steak. The entree also came with creamed spinach, which did not really go with the dish.

Evelina loves the desserts at Chaya. We ordered the Warm Chocolate Croissant Bread Pudding Caramel Ice Cream. The dessert is lined with a thin layer of bread pudding with a caramelized top. Chucks of slightly melted chocolate chips compliments the pudding. Adding the ice cream to the warm bread pudding created a delightful contrast.

Evelina is still very much in love with the fish (she's had the cod before, too) at Chaya Brasserie. Wesley thinks the place was good, but he believes you can get the same quality food elsewhere for cheaper. With that argument, Evelina thinks Chaya is more worth it at lunch because you can get some of the same variations of the food for a lesser price.

Note: Valet parking is $5.50, but if you're going at night when most of the stores are closed, there is street parking.


Miso-Marinated Sea Bass with Beurre Blanc - Recipes

Miso in our A-Z - Cooking Index

Miso is a fermented paste that is widely used in Japanese cooking and is becoming increasingly popular in the rest of the world.

Miso is usually made from fermented rice, barley or soy beans and is generally sold as a thick paste. Typically it is salty although the predominate flavor can be sweet, fruity or earthy, depending on the fermentation process. The fermentation process can last from as short as five days to as long as several years.

The production process involves combining rice, barley or soy beans (or other fermentable products including soybeans, millet, rye, chickpeas and corn) with salt and the kōjikin mould (a type of fungus also used in brewing).

The most commonly Miso worldwide is Shiromiso (white miso) and Akamiso (red miso) while in Japan Kuromiso (black miso) and Hatchomiso (brown miso) is popular).

In the west Miso is best known in Miso Soup, which is made by mixing miso paste with dashi stock. In Japanese homes rice is usually accompanied with miso soup and it is also widely used as a glaze on foods (eg in shiro mizo which is sweet corn/corn on the cob with miso). It is also used to make a sweet pickle called misozuke which is made using miso and cucumber, daikon or aubergine.

Miso is high in protein and rich in vitamins and is extremely useful for a maintaining a mixed diet.


From Foolproof Fish: Modern Recipes for Everyone, Everywhere Foolproof Fish by America's Test Kitchen Editors

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We found at least 10 Websites Listing below when search with miso marinated sea bass recipe on Search Engine

Miso and Soy Chilean Sea Bass Recipe Allrecipes

Allrecipes.com DA: 18 PA: 45 MOZ Rank: 63

Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade. Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass.

Pan-Roasted Miso-Marinated Sea Bass Recipe Allrecipes

Allrecipes.com DA: 18 PA: 50 MOZ Rank: 69

  • Instructions Checklist Step 1 Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended
  • Toss the fillets with the marinade, cover, and marinate

Miso Glazed Sea Bass recipe Epicurious.com

Epicurious.com DA: 18 PA: 47 MOZ Rank: 67

1/3 cup light yellow miso (fermented soybean paste)* 3 tablespoons (packed) brown sugar 2 tablespoons soy sauce 4 6-ounce sea bass fillets (each …

Miso-Glazed Sea Bass Williams Sonoma

  • In a shallow glass baking dish or lidded container, whisk together the miso, mirin, sake, sugar and ginger until smooth
  • Add the sea bass and turn to coat evenly

Chef Cyndi Sterne's Amazing Miso Glazed Sea Bass Recipe

  • Cyndi Sterne's Miso Glazed Sea Bass Recipe
  • Yield: 4-6 Total Prep Time: 10 minutes
  • Ingredients: Types of Fish: 4-6 Farmers and Fishermen Sea Bass Filets (Sea Bass used in this demonstration but Salmon also works well!) Marinade: 1/3 cup white miso (found in most grocery stores in the refrigerated area of the produce section) 1/3 cup mirin

Recipe: Nobu-Inspired Miso and Soy Chilean Sea Bass Recipe

Oulavix.com DA: 11 PA: 50 MOZ Rank: 66

  • Instructions Two to 3 days beforehand (at minimum, 4 hours) make the miso marinade and marinate the fish
  • Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.

10 Best Marinated Sea Bass Recipes Yummly

Yummly.com DA: 14 PA: 27 MOZ Rank: 47

Pan-Roasted Miso-Marinated Sea Bass AllRecipes shallot, dark corn syrup, garlic, white sugar, sea bass, miso paste and 6 more Japanese Marinated Sea Bass With Asparagus And Chili Blondelish sake, sea bass fillets, red chilli, garlic, salt, …

P F Chang's Oolong Marinated Sea Bass Recipe

Food.com DA: 12 PA: 50 MOZ Rank: 69

  • Combine the first six ingredients in a medium saucepan over medium heat
  • Bring to a boil then reduce heat and simmer for 5 minutes
  • Cool uncovered, then strain out the ginger, garlic, and tea
  • Put your sea bass fillets in a storage bag or a covered container with 2 cups of the marinade.

Miso Chilean Sea Bass Recipe Sea Bass Recipes

  • In a small pan, bring the mirin and sake to a boil
  • Whisk in the miso until dissolved and smooth
  • Add the sugar and cook over medium-low heat, until dissolved
  • Transfer the marinade to a dish and let cool.

Miso Sea Bass 銀むつ味噌焼き • Just One Cookbook

  • One of my favorite seafood recipes growing up in Japan was miso-marinated fish
  • The sweet taste of cooked miso and mirin along with the slight bitterness from the charred area goes really well with white rice
  • I’ve previously shared Miso Black Cod on Just One Cookbook and for today’s recipe, I’ve decided to use Chilean sea bass

Nobu Miso Marinade Sea Bass Recipes SparkRecipes

Top nobu miso marinade sea bass recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.

Miso-Marinated Sea Bass with Beurre Blanc Recipe Bon Appétit

Bonappetit.com DA: 18 PA: 49 MOZ Rank: 78

  • Boil white wine, chopped shallots, chopped garlic, bay leaf, and black peppercorns in heavy large saucepan until reduced to 3/4 cup, about 7 minutes
  • Add whipping cream and boil until …

Morton's The Steakhouse Morton's The Steakhouse

  • A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: Miso Marinated Sea Bass ($48) There is much to be said about a steak house that keeps the quality of its entire menu up to par with its steak
  • And while Morton’s The Steakhouse’s USDA Prime aged beef is unlike any you’ve ever had, a selection such as the establishment’s Miso Marinated Sea

White Miso Baked Chilean Sea Bass Recipe

Food.com DA: 12 PA: 48 MOZ Rank: 73

  • Marinade sea bass overnite in fridge
  • Set fish on counter and bring to room temp before cooking
  • Remove fish from marinade and cook in baking pan at 400 for about 8-12 minutes (the thickness of the fish can cause a variance in cooking time).

Miso Marinated Sea Bass – Because the Word of the Day is

Other Recipes for Miso Marinated Seabass (or other similar fish) Aqua’s Miso Marinated Sea Bass on Epicurious.com [Jan 2000] Pan Roasted Miso Marinated Sea Bass from Boston.com Chef Ming Tsai does a miso marinade on Alaskan butterfish Food & Wine shares Nobu’s Cod with Miso

Miso-Marinated Sea Bass with Beurre Blanc recipe

Epicurious.com DA: 18 PA: 50 MOZ Rank: 83

  • Whisk mirin, white miso, sake, and sugar in 13x9x2-inch glass baking dish to combine
  • Cover fish and refrigerate 2 …

RECIPE: SAIKYO MISO-MARINATED SEA BASS — Thierry Isambert

  • Once well incorporated, reserve to marinade fish
  • Coat Sea Bass with the miso marinade and place in a non-reactive dish or bowl cover tightly with plastic wrap
  • Leave in refrigerator for 6 to 8 hours
  • When ready to cook the fish, pre-heat oven to 450 degrees Fahrenheit
  • Lightly wipe off any excess miso clinging to the filets, but do not rinse.

Miso-Roasted Sea Bass with Ginger-Garlic Broccoli Recipe

Today.com DA: 13 PA: 50 MOZ Rank: 80

  • Mix sake, mirin, ginger, miso, brown sugar and ponzu in a small bowl
  • Place sea bass in a large zip-top bag
  • Pour all but two tablespoons of the miso …

Miso Marinated Chilean Sea Bass

Bigoven.com DA: 15 PA: 46 MOZ Rank: 79

  • Mix well the marinate ingredients in a small bowl
  • Smear the marinate onto the sea bass and let sit for 30+ minutes
  • Heat pan (medium heat) with a table spoon of olive oil
  • Heat the marinated sea bass on the heated pan for 2 minutes per side (or longer if it is a thick cut)

NOBU'S CHILEAN SEABASS WITH MISO — KAIGO

Kaigoinc.com DA: 16 PA: 50 MOZ Rank: 85

  • 4 pieces sea bass, about 4 to 5 ounces each
  • Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade
  • Place the sea bass in a large sealable plastic bag and pour the marinade over the sea

McDevitt's Miso-Marinated Sea Bass Recipe

Foodandwine.com DA: 19 PA: 42 MOZ Rank: 81

  • Peel and finely grate the ginger and put it in a small strainer set over a bowl
  • Press on the ginger to extract as much juice as possible you should have 2 tablespoons

Miso-Glazed Sea Bass with Dashi Broth

Juice.clubw.com DA: 15 PA: 50 MOZ Rank: 86

  • In a medium bowl, combine ONLY 2 tablespoons tamari, ONLY 1 tablespoon mirin, and miso whisk until smooth
  • Pat sea bass fillets dry with paper towels and slice each fillet in half across to create 4 even pieces

Easy Japanese Miso Black Cod Gindara LowCarbingAsian

  • This savory and buttery miso Gindara is hands down the best marinated fish recipe on the planet! There is nothing that compares to the unique flavors that come out of this delightful and simple dish
  • This recipe also works great with Chilean sea bass too! …

Caribbean Chain Restaurant Recipes: Miso Sake Sea Bass

  • MISO SAKE SEA BASS Kona Grill Recipe Main Dish: 1 ounce canola oil 1 Marinated Sea Bass filet 4 ounces Ratatouille 4 ounces Shrimp & Pork Fried Rice Heat oil in pan, sear both sides of sea bass for 1 minute
  • Roast in 350 oven until cooked through, approximately 5-6 minutes
  • Place on plate with ratatouille and fried rice Sea Bass Marinade: 4 oz

Miso Marinated Sea Bass. An Ancient Japanese Technique

Medium.com DA: 10 PA: 50 MOZ Rank: 84

  • Cut Sea Bass or Cod into 8oz portions, thick-wise, and sprinkle liberally with salt
  • Let cure for 10 minutes then wash & pat dry
  • Prepare a marinade of 1c miso paste, 1c sake, and 2T sugar

Miso Soy Marinated Seabass – Recipe Remixes

  • In a bowl mix sake, soy sauce, rice vinegar, miso paste and sugar
  • Be sure to taste it, and add sugar to taste
  • I added about 1 more teaspoon one pinch at a time -- it was perfect for me and a bit sweet for my wife.

Grilled Miso-Glazed Sea Bass with Japanese Cucumber Salad

  • Place the sea bass and the 1/2 cup miso glaze in a sealable plastic bag
  • Coat the fish evenly with the glaze, seal the bag and refrigerate for at least 4 hours or up to 24 hours
  • Just before cooking the fish, in a bowl, stir together the cucumber, radish and green onions

Miso Black Cod (Just Like Nobu's!)

  • Japanese food is so refined, elegant, and beautiful, just like this baked miso-marinated black cod
  • Made famous by Nobu Matsuhisa and one of Robert De Niro’s favorites, I fell in love with this fish recipe

Miso Sea Bass – Elizabeth Sutton Collection

  • Miso sea bass is a staple at all of the high end Asian fusion restaurants like Nobu, as the sweet taste of the miso mixture and fresh tender fish is absolutely delicious on some cooked white rice
  • While baking, this marinade caramelizes on the surface …

Seriously Asian: The Magic of Miso Marination Recipe

Seriouseats.com DA: 19 PA: 42 MOZ Rank: 90

  • Finally, miso marination is commonly employed with Chilean sea bass
  • Buying sustainably caught Chilean sea bass can be difficult and expensive
  • Not to worry! There is a fish that is just as fatty, just as buttery and flaky, but with a sweeter and more intense taste of the ocean.

Miso-Marinated Sea Bass with Shiitake Soy Glaze Sauce

Youtube.com DA: 15 PA: 6 MOZ Rank: 51

There may be no better tasting fish than Chilean Sea Bass the meat is absolutely rich in taste and flavor not to mention buttery meat that is ever so succul


Miso-Marinated Sea Bass with Beurre Blanc - Recipes

Awesome albacore tuna is swimming your way! Your beautiful albacore tuna were reeled in off the Oregon coast by F/V Castaway using rod and reel using troll gear as opposed to the gigantic Pelagic long liners that are so destructive.

Your albacore tuna loin will come skin off, blood line removed. Perfect for the grill, for searing, or sushi. Please note that the albacore is super fresh and skin-off, and the loin is a very tender cut and less firm than the ahi tuna that you may have had before.

This is the highest-grade tuna on the market, sustainably caught. Check out the info page for more details, and peep the recipes too!

ORIGIN: off the Oregon coast by F/V Castaway

METHOD: trolling (not trawling), using hook and line

RECIPES: Pan-Seared Albacore Tuna Loin, Tahitian Poisson Cru, Tuna with red pepper sauce, Simple Poke, Albacore tuna skewers

AKA Chinook Salmon, Poseidon be praised!! Reeled in by Captain Scott aboard the F/V Genesis out of Monterey. Your salmon order will come in the form of steaks. Hip hip hooray! I have a lot to say about this precious fish, so check out my video and the links below to learn more.

ORIGIN: Reeled in by Captain Scott aboard the F/V Genesis out of Monterey

METHOD: Troll-caught (not trawl). Click “read more” for fishery info on one of our most important local fish.​

RECIPES: King salmon with miso glaze, seared salmon with yogurt and dill, salmon with grapefruit and basil relish, ginger-soy salmon, salmon with wasabi-cream sauce. But really, with fish this fresh and delicious, a little salt, pepper, grill, and squeeze of lemon is really all you need!

WINE PAIRING: our friends at tableWINE in Pacifica "love salmon because you can play the white or red card. With a miso glaze, I would go red and play off the savory umami of the soy, but still a light red with acid to cut through the delicious fattiness of salmon. We can even stay German and do a Spateburgunbder (i.e. Pinot Noir) from Weingut Knauss in the Baden region of Germany. Definitely more savory and mushroomy than any CA pinot, and also with that German acidity. This would rock with Miso Salmon!"

Some of our members will enjoy one of our favorite seasonal treasures - local halibut reeled in by hook and line by Captain Randy Wortman, F/V Trumpeter, landed in Craig, Alaska. Alaskan halibut is a marquee item, highly sought after in restaurants. These meaty fillets are delicate and flavorful. It is an obsessively well managed fishery and these fish were caught by bottom long line, with little by catch and the stocks are considered to be in excellent shape.

Halibut is one of the finest fish fillets going, and these are different than California halibut - they are thicker and less prone to drying out. Anything that can be done to a slab of fish can be successfully done to a nice piece of halibut.

ORIGIN: Captain Randy Wortman, F/V Trumpeter, landed in Craig, Alaska

METHOD: Bottom set line.

RECIPES: Halibut with caper vinaigrette, Halibut with mustard sauce and hearty lentils, Halibut with fennel and orange, Halibut ceviche, Sous vide halibut with beurre blanc.

Click the picture for fishery info. Reeled aboard the F/V Scrimshaw off of Eureka (canary, vermillion, yellowtail rockfish) by Captain Mark Schmidt. Most of the rockfish that end up in our local markets are drag caught, and the fact that these are not is really awesome. Of the rockfish species, this is a relatively short-lived, fast-maturing species that lives most of it's life on shallower water than many other rockfish species. Did I mention they're delicious?

This were all open access rockfish. The large size of the fish and the high numbers indicate the populations are doing exceedingly well. Try to remember folks, all these fish are being reeled to the boat (from several hundred feet down) by hand! Then filleted, packed and delivered a day after offload. I like to send a reminder about this occasionally. There is no part of the equation from fishing, to offloading, to cutting, to portioning to packing to delivery that doesn't take an extreme amount of luck, timing, hard work and dedication. Thanks!

ORIGIN: F/V Scrimshaw off of Eureka, Captain Mark Schmidt

METHOD: rod and reel

RECIPES : steamed whole rockfish , rockfish tacos & Mexican slaw rockin' rockfish cakes, seafood stew a la Parkside, poached fish with tomato and saffron, convict chowder, tapenade packages, OR just grill it! Light marinade and a BBQ - you're golden. We have a slew of Lingcod recipes that would work great too!

PREP TIP: (optional) how to skin your fish fillet VIDEO

​Delicious McFarland Springs rainbow trout fillets are headed your way! One of our favorite (and priciest) fillets, "Sea Forager" and trout may seem incongruous, but please hear me out on this. McFarland Springs Rainbow trout are not only among the best eating fish I've had in the last 5 years, but these beautiful sparkling, rainbow-hued creatures, just may be the hope of the oceans and the answer to the global need for fish. You think I'm being hyperbolic? Overly dramatic? I'm not. Ask yourselves, what is going to happen to fish stocks when the human population reaches 50 billion? 100 billion? 500 billion? There are really only two outcomes: 1) The human species learns to harvest/farm sustainably and we have oceans full of fish, or 2) the human species learns nothing, continues to harvest and farm destructively and fish stocks are destroyed.

What if I told you that there is, within driving distance of San Francisco, a fish farm that produces a gorgeous, pink-fleshed native species? And that this farm invested millions of dollars to develop a feed pellet that does not contribute to the ongoing decimation of the three most important of all fish: sardine, anchovy and menhaden? A fish farm that recirculates all the waste from their raceways onto a 5 acre field of native grasses, where horses gambol happily in the cool Sierra breeze? What if I told you that despite the limited supply, I can get these trout to you during the fall and winter?

And the beautiful thing is that they're located in California. So I don't have to source outside the state. Anyway. I'm really hoping you guys will love and appreciate these fish as much as I do. You can read all about them on my trout landing page, and check out a great little video here .

ORIGIN: McFarland Springs Rainbow Trout Farm Susanville, California

METHOD: Aquaculture

VIDEO : see for yourself what goes on at McFarland Springs!

RECIPES : Trout with lemon dill sauce, Lemony trout with capers and wine, Pan-Fried Trout with Green Onions, Trout with curried orange butter, trout gravlax, trout miso soup.

WINE PAIRING: for the Lemony Trout with Capers and Wine recipe our friends at tableWINE in Pacifica recommend a a crisp Sicilian white such as Grillo (Paolo Cali “Blues”). Cheers!

We are happy to share buttery, flaky, deep-water sablefish out of Monterey by F/V Pacific Bully. Caught via trap in deep water, this fishery is doing very well and we are happy to have them for you. Hello, sablefish (aka Blackcod)!

To be clear, sablefish fishing is no easy task. The guys have to go way off shore (2-4 days) and each line or trap is baited, and a single snag, wherein they lose their gear, costs them thousands of dollars. Also consider that if the weather changes, the swell picks up, or anything goes wrong with their boat, they are a full day from a safe harbor. I only point this out so that we don't take the fish or the fishermen for granted.

​Be sure to read the Blackcod info page to learn more than you ever wanted to know about this delicious fish. And check out the Fishwife's sablefish recipes. I think you'll have some fun with this fantastically fatty fish, which is so moist that it is nearly impossible to overcook.

INFO PAGE: click for fishery info!

ORIGIN: out of Monterey by F/V Pacific Bully

METHOD: Trap

RECIPES: Easy miso marinated sablefish, Ginger-soy sablefish, steamed with ginger and scallions, cumin crusted sablefish, blackcod with roasted sweet and sour onions, sablefish cakes, broiled sablefish with anchovy butter, also good in stews!

PREP TIP: how to skin your fish fillet VIDEO

​WINE PAIRING: Our friends at tableWINE in Pacifica recommend a French gamay like Aliane Beaujolais since it's like Pinot noir, but a little lighter. Because of the miso glaze and some caramelization the dish is hearty enough to take on a light bodied red.

AKA: Aku/katsuo/skipjack
We're super happy to provide delicious skipjack tuna (in Japan: katsuo, in Hawaii: aku)! These fish are fantastic as sashimi or poke. Aku is so popular (as poke in Hawaii and as sashimi in Japan) that most of it goes to markets in those areas. Of the tunas these fish are fast growing, and fast to reproduce. Their small size also keeps them from occupying a high position on the food chain so they are lower in the toxins that are often associated with the larger tunas. The source for these are small rod and reel boats using troll gear as opposed to the gigantic Hawaiian Pelagic long liners that are so destructive. During the winter we found a few Hawaiian small boat fishermen who use sustainable gear and are willing to catch and pack in ice and drive fish to airport so we can look forward to their catch. Several years ago on a trip to the Big Island I was shocked (shocked!) to discover that full sized skipjacks are primarily targeted for use as marlin bait. I was on one of those big charter boats operating out of Kona and though the water the was boiling with "skippies," the crew absolutely refused to drop a line for them. One of the more frustrating fishing experiences I've had in my life. Anyway, for those unfamiliar with this species, the Japanese is "katsuo." The Hawaiian: "aku." They'll arrive skin on, and are perfect for the grill, searing, or sushi. Enjoy!

ORIGIN: Fisherman: Alapai Tulon, FV Open sea sport fishing, Port Allen, Kauai, Hawaii

METHOD: trolling (not trawling), using hook and line

QUICK TUNA RECIPES : Basic ahi tuna poke, Pan-Seared Tuna Loin, Tuna with Wasabi Cream Sauce, Tahitian Poisson Cru, or simply grilled, or enjoyed as sushi

PREP TIP: how to skin your fish fillet VIDEO

WINE PAIRING: our friends at tableWINE in Pacifica assure us that if you're making poke, a DRY riesling is super fun. Great acidity but yet a little stone fruit to keep things from being to mineral driven- Clemensbusch Riesling Trocken (German word for dry) from the Mosel, GR.

The bite is hot and some of our members will be enjoying white seabass! These giant fish are not really bass, but members of the croker family, and an open-access fishery. The only ones we get are hook and line caught, and when you see the size of these fish it’s remarkable to think that the fisherman is pulling in each one by hand.

BBQ, Broil, Bake. Thick, white, flaky slabs of total awesomeness. Be sure to read the white seabass info page for more fun facts, and send us your food photos and you could win a Sea Forager oyster shucker!

METHOD: Hook & line

ORIGIN: Captain Steve Foy, Donna E., Monterey Ca.

SEABASS RECIPES : White sea bass with coconut-curry sauce, baked white seabass with lemon herb sauce, easy miso-marinated seabass.

PREP TIP : how to skin your fish fillet VIDEO

Our local anchovies are usually available on the store as an add-on.

Spanish mackerel, caught by Captain Pete "the Greek" on the F/V Sardella out of Half Moon Bay. Pete hand pulls his lamara net in the ancient Greek method aboard his 14' whaler. Taste the heritage! Bold, awesome, high in Omega 3s. enjoy these delicious and beautiful species.

Your mackerel will come whole, approximately 2 lbs, so you can practice your skills, in the spirit of the Neptune's Delight. There will be some bones that are easy to eat around, but you need to gut them (the fish are healthy but the guts are not). Gut 'em and grill (or bake) them, then pull the meat off as you would with a whole trout. You can stuff them with herbs, lemons and bake, or salt them and toss it on the grill, you can't go wrong. And send us photos of your fish! You could win a Sea Forager apron!

PREP TIPS: You got a whole fish! What to do:

Sharpen your paring knife. Like, really sharp.

Place your fish on the cutting board and slice into the fish’s “vent” (poop hole) and up to the “neck.”

Use your hands or a teaspoon to scrape out the innards and gills. Or you can cut the head off if you like too. Pause, and ponder the wheel of life.

Rinse your gutted fish, and cook that beauty!

ORIGIN: F/V Sardella, Half Moon Bay, CA

INFO PAGES: Click for fishery info! SARDINES - MACKEREL

SARDINE & MACKEREL RECIPES : Roasted sardines with garlic and paprika, broiled sardines with lemon wedges, stuffed sardines, broiled sardines wrapped in bacon, roasted sardines stuffed with herbs

​This week you will enjoy some beautiful IQF pot-caught Alaskan true cod! Yours came from the frozen northlands by way of F/V Raven Bay, Captain Dustan Dickerson out of Dutch Harbor, AK, pot caught. Talk about balls of steel. These guys fish Kodiak all winter!

This is a deeply awesome fishery, and there are several reasons why I am happy to support this fishery… for one thing, these guys are pulling up true cod from pots up off the ocean floor in 2,000 feet of water in Alaska right now, which is badass in itself and a truly sustainable alternative to typical trawling. For another, this is one of the few fish on the West Coast that's called a cod and actually is a cod! ("rock cod," lingcod and black cod are not true gadiformes). Visit the info page for more info on this tasty and sustainable slab.

Perfect for fish and chips or any "cod" recipe. Be sure to check out the Fishwife's true cod recipes, and let us know what you do with it - remember, our fave fish photo wins a Sea Forager oyster shucker!

IQF = Individually Quick Frozen. If what one intends to do is run a sustainable seafood company that is fully committed to high standards, one must occasionally dip into frozen supply, especially in the off-season when big swells and closed seasons are a reality. I should also add that these fish are the same quality that goes out to the top four star restaurants in the country. I am proud to support these fishermen and delighted to offer it to you. We're excited about this fish because it's so damned delicious, mouth-watering, one of the best products we've ever offered, and we know the guys who caught it. Enjoy!

ORIGIN: F/V Raven Bay, Captain Dustan Dickerson out of Dutch Harbor, AK

METHOD: pot

RECIPES : Beer battered cod, pan fried true cod with breadcrumbs and herbs, easy-peasy cod in parchment paper, true cod with mustard-caper sauce, herb crusted true cod, true cod chowder with leeks

​These lovely local fish are the pride of San Francisco, and if you haven't yet, you'll find out why. Your dabs will come pan-ready.

The Mr. Morgan is the only Scottish Seiner on the west coast of North America. Typically, sand dabs are caught by drag netting. This is seriously unique and allows us to enjoy this fish with ethical ease. Check out my epic post about the Mr Morgan on the sand dab page, and the Fishwife's recipe for this glorious flatfish. These are the ONLY TRULY sustainable sand dabs available anywhere, except when I catch them myself by hook and line.

Sand dabs, by the way, are probably the most uniquely San Francisco fish in the Pacific Ocean. Other cities get local halibut, salmon, rockfish, tuna… but nowhere is the tiny sand dab treated with such reverence as here. Yet another reason that Bay Area people are so superior to everyone else ) Sand dabs are exactly the kind of fish that we should be eating more of. Low on the food chain, able to reproduce quickly and extremely abundant. We've got some great recipes and fishery info on Sea Forager so, again, if you haven't checked that out… please give it all a read through.

ORIGIN: F/V Mr. Morgan out of Half Moon Bay

INFO PAGE : click for fishery info!

RECIPES : Sand dabs with bread crumb batter.

​Some of our members will enjoy lingcod reeled in aboard the F/V Scrimshaw off of Eureka, Captain Mark Schmidt. As you can see in this photo, many lingcod have a brilliant turquoise color, so do not be alarmed. It actually goes away when you cook it, and it turns into a very tasty and versatile white fish.

Lingcod are caught by bottom trawl, Scottish seines, long lines, and by hook and line. Lingcod are famous for following hooked fish to the surface, and will often bite a fish as the angler reels it, spitting it out moments before capture. This phenomenon is called “hitch-hiking” by local fishermen. If you ever want to see a deckhand move real fast scream “hitchhiker!” next time you're on a party boat, and see what happens.

Check out the Fishwife's lingcod recipes for inspiration, and be sure to send us photos of your own culinary concoctions - you could win a Sea Forager apron! For more detailed information about lingcod, how the stocks are doing, how they are caught, and other fun facts, check out the lingcod info page and impress your friends!

ORIGIN: F/V Scrimshaw off of Eureka, Captain Mark Schmidt

METHOD: bottom set line

INFO PAGE : Click for more fishery info!

RECIPES : Easy teriyaki lingcod, coconut panko lingcod, mandarin lingcod, tahini baked lingcod, lingcod tapenade packages, lingcod fish tacos

PREP TIP: (optional) how to skin your fish fillet VIDEO

We have a line on some beautiful red banded and blackgill rockfish from Captain John Mellor, F/V High Hopes off of the Farallones and we're happy to have them for you today. Caught by bottom longline, these stocks are doing really well, and these specific fish will be in top condition and as fresh as can be.

Most of the rockfish that end up in our local markets are drag caught, and the fact that these are hook and line caught is really awesome. To put it in perspective, a boat dragging for ocean perch, thorny heads or chilis can catch 40,000 pounds in one outing. By contrast a guy fishing hook and line is lucky to catch 250 to 500 pounds. Of the rockfish species, this is a relatively short-lived, fast-maturing species that lives most of it's life on shallower water than many other rockfish species. Did I mention they're delicious?

ORIGIN: Captain John Mellor, F/V High Hopes (pictured below) #KNOWYOURFISHERMAN

METHOD: bottom longline

RECIPES : rockfish tacos & Mexican slaw rockin' rockfish cakes convict chowder, OR just grill it! Light marinade and a BBQ - you're golden.

PREP TIP: (optional) how to skin your fish fillet VIDEO

​It's winter and any kind of local fillet fish is hard to come by. The winds are up and the boats are off the water. Lucky for us we have access to some IQF (individually quick frozen) herring from Alaska that have been filleted for easy enjoyment. The fishery is very healthy, as are the fish - they are short lived and do not bioaccumulate toxins and are full of omega-3s. Awesome pickled, fried, broiled, or baked.

ORIGIN: F/V Gallant Girl, Ventures, Crescent Moon out of Bristol Bay, AK

METHOD: Seine net

RECIPES : Kirk's pickled herring, oat-crusted fried herring , bacon-wrapped herring, or simply dredged in flour and pan fried - easy and delicious!

Easier than a trip to Greece! IQF Sardines, caught by the F/V Sea Wave out of Monterey, CA. Taste the heritage! Bold, awesome, high in Omega 3s. enjoy these delicious and beautiful species.

Your sardines will come whole, approximately 2 lbs, so you can practice your skills, in the spirit of the Neptune's Delight. There will be some bones that are easy to eat around, but you need to gut them (the fish are healthy but the guts are not). Gut 'em and grill (or bake) them, then pull the meat off as you would with a whole trout. You can stuff them with herbs, lemons and bake, or salt them and toss it on the grill, you can't go wrong. And send us photos of your fish! You could win a Sea Forager oyster shucker!

INFO PAGE: click for more fishery info!

PREP TIPS: You got a whole fish! What to do:

Scale your whole fish by holding it by the tail and then using the back of a knife or a spoon, scrape against the "grain" of the scales. I recommend laying out newspaper and doing it on top or scaling into a bag (place it in the sink for ease, but then toss the bag in the trash.) Rinse when you're done.

Sharpen your paring knife. Like, really sharp.

Place your fish on the cutting board and slice into the fish’s “vent” (poop hole) and up to the “neck.”

Use your hands or a teaspoon to scrape out the innards and gills. Or you can cut the head off if you like too. Pause, and ponder the wheel of life.

Rinse your gutted fish, and watch the video to see how to pull out the spine and bones.

VIDEO: here’s a cleaning video, minus the scaling. You got this!

ORIGIN: F/V Sea Wave, Monterey, CA

SARDINE & Mackerel RECIPES : Roasted sardines with garlic and paprika, broiled sardines with lemon wedges, stuffed sardines, broiled sardines wrapped in bacon, roasted sardines stuffed with herbs.

These beautiful fish are rarely found locally, and we can thank global warming for their appearance in Moss Landing. Bonito are a smaller member of the tuna family and are excellent as sashimi, or seared. Your fish were reeled in by hook and line yesterday, and your fillet will come skin on (see how to remove your fish skin VIDEO).

We are in for a treat - yellowtail jack! This is the same species as farmed hamachi from Japan, but this is WILD and caught by hook and line. The stocks are doing very well. Click the info page for more fishery details.

Your fish will come skin-on. Perfect for the grill, sushi, or any other recipe with bold flavors, this fatty, firm fish is sure to please. Note: it's best to trim away the red meat as it's particularly pungent and not good for sushi.

ORIGIN: F/V Discovery, Captain Sherer, caught off of Oceanside, CA

METHOD: hook & line

RECIPES : Check out this member recipe for Tahitian Poisson Cru, or pick your favorite marinade and grill it quickly over high heat, or enjoy as sushi!

PREP TIP: (optional) how to skin your fish fillet VIDEO

Just a reminder, when eating "night fish," just batter and fry whole. No cleaning necessary, but keep in mind that sometimes there are sand grains in the gills, so grab them by the heads, dip in sauce and scarf everything but the head and gills. That's what I do anyway.

Oh man, I love these little guys. KQED filmed a video of me going after them and the Fishwife frying them up - see HERE . Before that I've written passionately about them on The Monkeyface News over the years and made my own weird night smelt VIDEOS highlighting the insanity and the thrill of fishing for these fish. Much milder than anchovies and perfect for the fry pan. They are classically served fried, but the Fishwife likes to bake and broil them too, the way she does with surf smelt.

Be sure to wash and rinse them and then consider how to cook them. Virtually every fisherman on the coast and most of the chefs who cook these fish fry them whole: heads, guts and all. They do not as a rule feed while spawning so there's nothing in their stomachs. The only problem in eating them whole is that they tend to swallow a little sand, and also there may be a few sand grains in their gills. It's no more grit than what you get in an average oyster, but I want to point it out before you guys chomp down on whole night smelt. Personally I prefer them headed and gutted and that’s what I suggest you do. It will take you 15 minutes to clean your bag of fish (bags are 2.25 to 2.5 pounds), and this is a good way to practice your fish butchery skills. And BTW: night smelt DO NOT have to be scaled—which is always the hardest part of cleaning a small fish! They also keep well frozen if need be.

INFO PAGE: click for more info

ORIGIN: Dude Gifford, Eureka, CA

METHOD: A-frame dip net, based on a Native American design that has been used on the California coast for many thousands of years.

RECIPE : Night smelt fish fry (or, fries with eyes!)​

VIDEO : Night smelt fishing in California, employing the use of traditional Native American A-frame dip net.

​A few lucky Neptune's Delight members will enjoy surf smelt , caught using a small purse seine off of Crescent City. This is the kind of delicious, nutritious and sustainably harvested species, I really want people to experience, (like sardine, mackerel, night smelt and anchovy). These are small in size, affectionately referred to as “whitebait” and can be prepared like night smelt (fried and eaten whole).

Surf smelt are one of my absolute favorite little fishes, and we haven't seen them for about 5 years and now they're suddenly showing up. Captain Ken Bates F/V Ironic off the Humboldt Coast caught these with his purse seine. You can eat it whole like a small trout, or debone and then cook.

ORIGIN: Captain Ken Bates F/V Ironic off the Humboldt Coast

METHOD: Small purse seine

PREP: Be sure to wash and rinse them and then consider how to cook them. Here's a short video on how to clean these beauties in two easy steps: VIDEO, and a couple videos on frying and stuffing surf smelt too on the INFO PAGE


Cod recipes

With its flaky white flesh and subtle flavour, cod still holds the crown as the nation’s favourite fish. Once the subject of controversy regarding overfishing, there have been greater efforts in recent years to promote sustainable fishing methods - look out for MSC approved stocks when you are buying your fish.

One of cod’s best loved incarnations is as part of a fish supper, and whether battered or breaded, baked or fried this is undoubtedly a British classic. Tony Fleming’s Beer battered fish recipe is given a luxurious twist with triple-cooked chips and luxurious marrowfat mushy peas, or try Vineet Bhatia’s innovative spin on tradition with his Indian spiced battered cod recipe, served with a green pea chutney.

Andy Waters’ simple Baked cod recipe makes a quick and easy mid-week meal, or for a delicious, fresh tasting seasonal supper Mark Jordan’s Cod fillet recipe comes with Jersey Royals and a buttery chive sauce.

Cod can be a great fishy addition to picnic dishes, too, and there are plenty of portable treats to be found in this collection. Richard Corrigan puts a pescatarian spin on the traditional Scotch egg with his Smoked cod recipe, while Marcello Tully’s Brazilian street food recipe incorporates salt cod with crispy Acarajé.


How To make Soy Grilled Fish

This is Part 1 of a 3 Part Series of Asian Inspired Recipes using fresh ingredients from Pike Place Market. Click here to watch the short trailer for this video series:

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Soy Sauce Fish doubled cooked

Steamed Soy & Ginger Fish - Marion's Kitchen

This is my easy technique for Chinese-style steamed fish with soy and ginger. No need for any special equipment. you don't even need a bamboo steamer. I'll show you how to create this steamed fish recipe with equipment anyone should have at home.

Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:

Binge watch a whole bunch of my Asian food recipe videos here:

And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:

For more super tasty recipes:

Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.

Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).

​Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.

Pan Seared Fish With Soy Sauce | Fish Recipes | Sanjeev Kapoor Khazana

Watch this video to learn how to make this awesome and super tasty dish

PAN SEARED FISH WITH SOY SAUCE

250 grams boneless fish fillets, cut into medium pieces
3 tablespoons soy sauce
2 tablespoons chopped garlic
Salt to taste
Crushed black peppercorns to taste
1 tablespoon oil + for pan-searing
1 inch ginger, thinly sliced
2 tablespoons cornstarch
1-2 spring onions with greens, sliced diagonally

1. Take fish pieces on a plate and add 1 tablespoon chopped garlic, salt, crushed black peppercorns, oil and rub well on both sides. Set aside to marinate for 15-20 minutes.
2. To make sauce, heat 1 tablespoon oil in a non-stick pan, add ginger and sauté till golden. Add remaining garlic and sauté well. Add some water and stir. Add soy sauce and mix well.
3. Dissolve cornstarch in some water. Add to the pan, mix well and cook till the sauce thickens.
4. Heat oil in another non-stick pan. Place the marinated fish, skin side down and pan-sear till the fish is fully cooked and evenly browned from both the sides.
5. Place a ring mould on a serving plate and pour the sauce in it. Remove the mould, place seared fish on it. Top with some more sauce and serve immediately garnished with spring onions.

Preparation Time: 15-20 minutes
Cooking Time: 10-12 minutes

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Tasty Grilled Sea Fish with Soy sauce recipe/ How to cook fish with Soy sauce in my village

The Easiest Baked Garlic Soy Fish Fillet Recipe Ever! 蒜香烤鱼 Chinese Fish Lunch or Dinner Recipe Idea

This is yet another super easy fish recipe for your consideration. It's so easy and super perfect for your busy week nights as a quick dinner. We love grouper (garoupa) fish fillet because it doesn't have a lot of bones. Super easy to eat especially for young kids.

See the ingredient list below for your easy reference.

We hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Jamie
on behalf of Spice N’ Pans

5g of chopped young ginger
3 cloves of chopped garlic
1 stalk of spring onion (stem only) - smashed
1 tablespoon of Chinese white rice wine
2 tablespoons of light soy sauce
1/3 teaspoon of sugar
1/3 teaspoon of salt
1/2 teaspoon of sesame oil
220g of grouper (garoupa) fish fillet
2 pieces of baking paper

Bake fish at 220C (428F) for 15 minutes. Preheat your oven at the same temperature for at least 30 minutes before cooking.

===
If you like this recipe, you might like these too:

10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾

Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe

How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Super Crispy Ginger Soy Fish 姜酱脆鱼 Chinese Fish Recipe - Better than Panda Express Takeout!

This Chinese Stir Fry Crispy Ginger Soy Fish is so good. The fish is still crispy after being coated with sauce. Heavenly! Impress your family by trying this recipe at home :) Don't like deep-fried food? You may want to try this steamed fish recipe instead.

See the ingredient list below for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high-quality non-stick pan in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in Malaysia, the Philippines, Vietnam and Indonesia.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Thanks for watching! See you soon.

xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Serves 3 - 4 pax

Ingredients (A)
-------------
Mix the ingredients below together.
-------------
280g of snapper meat - sliced thinly
1 tablespoon of fresh ginger juice
1/2 teaspoon of salt
A few dashes of white pepper

Ingredients (B)
-------------
Dissolve the ingredients below together then add marinated fish from Ingredients (A) and coat the fish well. Then proceed to deep fry the fish until golden brown and crispy.
-------------
1 cup (125g) of cornflour (can be replaced with potato flour)
1/2 cup (125ml) of water

Ingredient (C)
-------------
Fry until golden brown over low heat and then set aside once done. Use as garnishing once the dish is ready.
-------------
Some cooking oil
15g of young ginger - julienne

Ingredients (D)
-------------
This part of the ingredients is to make the sauce. Then mix the fish in the sauce and toss to coat the fish well.
-------------
Use the oil remaining from (C)
3 cloves of chopped garlic
1/2 cup (125ml) of water
1 tablespoon of oyster sauce
2 tablespoons of light soy sauce
1 tablespoon of premium dark soy sauce
1.5 teaspoons of sugar
Some cornstarch solution

------------------
Wanna know how some of the ingredients above look like? Visit our shop on Amazon for ideas:

===
If you like this recipe, you might like these too:

10 MIN EASY Thai Glass Noodles w/ Prawns Recipe 泰式冬粉虾

Secret Revealed! Super Crispy Chinese Prawn Fritters 炸虾球 Crispy Prawn (Shrimp) Ball Recipe

How to cook Hong Kong Crispy Garlic Shrimp - Typhoon Shelter Fried Prawns 避风塘炒虾 Chinese Prawn Recipe

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

How to Make Baked Soy Sauce Salmon | Easy Salmon Recipe | Frolic & Courage

This baked soy sauce salmon recipe is a super easy salmon recipe to make in the oven time and time again! With simple ingredients, you’ll learn, step-by-step, how to make baked soy sauce salmon that will impress you and your guests.

If you’ve ever wondered…
- How do I make baked soy sauce salmon?
- How to bake salmon in the oven?
- How do I bake soy sauce salmon in foil?
- What’s an easy salmon recipe?

Enjoy!
Antoinette | Frolic & Courage

MENTIONED IN THIS VIDEO
———————————
RECIPE: How to Make Baked Soy Sauce Salmon -

Lemon Pepper Salmon | Easy Salmon Recipe:

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Crispy Garlic Ginger Soy Sauce Fish - Fried Whole Fish - Fried Tilapia - Youtube

1 WHOLE TILAPIA
SALT PEPPER
OIL FOR FRYING
1/4 CUP BELL PEPPERS
1 CUP ONION
1TBSP GINGER
1TBSP GARLIC
1/2 CUP SOY SAUCE
1TBSP FISH SAUCE
FRESH RED CHILLI TO TASTE
1/2 cup carrots
1tbsp white sugar

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#chinesefriedfish #soysaucefish #howtocookgreat

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Crispy Garlic Ginger Soy Sauce Fish - Fried Whole Fish - Fried Tilapia - Youtube

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Steamed Fish with Soy Ginger Sauce, SIMPOL!

A nutritious way to cook your fish? This Asian-style steamed fish is both delicious and healthy! Very simpol, too!

Set A:
1 piece (700 grams – 1 kilo) talakitok, fish of choice
Salt, to taste
1 stalk onion leeks
4 slices lemon
3 slices thumb-sized ginger

Set B:
2 tablespoons canola oil
1 stalk onion leeks, chopped
1 piece thumb-sized ginger,cut into strips

Set C:
4 tablespoons soy sauce
1 teaspoon rice wine or vinegar
1 teaspoon sugar
Salt and black pepper, to taste

#simpol #simpolrecipe #simpolthecookbook

Soy Sauce Glazed Cod/대구 간장구이/[bluekimchi]

I was grew up in a small city in South Korea with a beautiful seaside and a busy fishing industry, so the freshest sea food was served daily in my home’s dinner table. I grew up thinking that it was normal. But back then, it wasn’t normal, even for Koreans in big city like Seoul.
So for me, I regularly crave a proper fish dish.

In the UK, there are limited selection of fish available in the market compared with Korea, or any other Asian countries, but thanks to the hard working fishermen around the country, its freshness is guaranteed if you find right source.

I love visiting my local fishmonger and the Billingsgate Market, UK's largest fish market, as you can feel the lively atmosphere and survey the seasonal fish caught in the English Channel.

Cod is widely available in the UK, but if it’s difficult to source where you are, then any white fish like haddock or halibut would do.

As you become confident in cooking delicate fish, you will find yourself cooking it a lot more often and eventually master cooking fish.

I use a stainless steel pan but as a beginner, it could be tricky to pan fry fish, so use whatever you find easiest (non-stick, cast iron etc.)

My “Home Brew Sweet Soy Sauce” is essential in this dish, so make a batch in advance and store in the fridge, so that you can use it like teriyaki sauce.

Please check my video “Two Essential Korean Condiments, #1 The Marinate Sauce#2 Home Brew Sweet Soy Sauce”:

Hope you enjoy this dish like me.

* Ingredients *
- cod skin on 2 X 160g
- chives for garnishing
- 1tsp salt
- 1T Home Brew Sweet Soy Sauce*
- 1T maple syrup
- 1T mirin
- 1T cooking oil

Fried Fish With Soy Sauce And Ginger Recipe

Fish fried in ginger oil and complemented with sweet soy sauce. Yummy! And it's easy to make. Give this Fried Fish With Soy Sauce And Ginger Recipe a try.

Ingredients:
300g Mackerel stake
1/4 tsp salt
2 tsp Chinese cooking wine
40g ginger
3 Tbsp oil
2 Tbsp soy sauce
1 tsp sugar
1/4 tsp white pepper

Links to Busy Daddy Cooks recipes:
• Chinese / Asian Food Recipes -
• Hawker Center / Coffee Shop Recipes -
• Home Style Recipes -
• Traditional / Grandmother's Recipes -
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Grilled fish with sweet soy sauce recipe

Grilled fish with sweet soy sauce

Wanna try simple baked fish with sweet soy sauce? In this video, it will show how to make baked fish in simple way.

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Easy Cod Fish in Soy Sauce and Ginger Marinade Asian Recipe

Learn how to make this very easy Asian fish recipe: a light flaky cod fish in a savory soy sauce with ginger, garlic and scallions. So light, flaky and healthy Asian fish dish. For this recipe, you can find all the ingredients in your local supermarket, no need to go to an Asian market.

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Quick and Easy Honey and Soy Glazed Salmon, Pan Seared

A quick and easy pan seared salmon recipe with few ingredients that will leave you breathless. It's a French style recipe with a Thai influence. You can cook it under 25 minutes including the rice. Made with few ingredients, honey, soy, scallion and a little wine. You can replace the white wine with fish or chicken stock. Enjoy Honey and Soy Glazed Salmon!

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Fish in Soy Sauce | Mackerel Fried Fish with Soy Sauce

Fish in soy sauce is my kids favorite recipe. Fried fish with soy sauce is one of the simplest recipes for fried fish, but super delicious especially when you use the sauces described in the video. I used mackerel fish to make this soy sauce fish.

Salt as Required / do not add much (As I Used a variety of Salt Base Sauces)

Water As Required (Depend On Your preference for Thick Or Light Base Sauce)

Spring Onion - For Garnish (Optional)

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Steamed Fish w/ Ginger Soy Sauce ปลานึ่งซีอิ้ว - Hot Thai Kitchen

A healthy and easy fish recipe that's great for any kind of white, mild flavoured fish. I'm using black cod (also known as sablefish) because I love its tender flakiness, but in Thailand barramundi is the most common type used. Chewy mushrooms and spicy ginger makes this one of those dishes that's just hard to stop eating!

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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Simple Fried Fish with Soy Sauce | Ikan Tenggiri Goreng Soy Sauce Recipe

A delicious fried fish for 2. Try this simple and easy to cook recipe, a fried fish with a salty-sweet sauce that will go really well with white rice. This will leave your taste buds with much satisfaction. Enjoy! Ingredients & Utensils ↓

Note: The amount of soy sauce and sugar can be reduced according to your preference if you prefer it less sweet or salty. :)

Simple Fried Fish with Soy Sauce / Ikan Tenggiri Goreng Soy Sauce
Ingredients
1 piece of Fish Fillet (Can substitute with Cod):
1 tbsp of Light Soy Sauce:
1/4 tsp of Sesame Seed Oil:
1/2 tsp of Onion Oil:
1/4 tsp of Pepper:
1/2 tbsp of Sugar
1/4 tsp of Salt
1 tbsp of Water
Cooking Oil:
Cilantro for garnishing

Utensils:
Mini Glass Bowls:
Granite Pan:
Turner:
Kitchen Towel:

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Grilled Salmon marinated in Soy Sauce and Brown Sugar. Its Delicious!

I've never been a fan of salmon. One day my daughter asked me to make her salmon. I had no idea where to start so I Googled some recipes. It seems popular to marinade the salmon in soy sauce and brown sugar. I decided to try this marinade but added a little bit of ginger. Not only did my daughter love it, I was surprised as to how wonderful it tasted and found myself liking it more and more with each bite!

Marinade Recipe for 1 1/2 - 2 lbs of Salmon

1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil
1 teaspoon fresh ground ginger (optional)
lemon pepper seasoning

Combine all ingredients except the lemon pepper seasoning. Place salmon fillets in a zip-lock bag, add marinade and refrigerate for 1 hour.

If making in the over preheat oven to 350. If Grilling, turn only half your burners on.

After 1 hour place the salmon on a rack and cookie sheet, sprinkle with lemon pepper seasoning and place only the rack with the salmon on the grill, or bot the rack and cookie sheet if using the oven. Check every 10 to 15 minutes basting with the marinade. After about 30-40 minutes the salmon should be done or cook to your liking.

Super Easy Chinese Soy-Glazed Ginger Garlic Salmon Recipe

Did you know that I act as a food curator on our channel? Haha I mean I will eat what Roland dished out and then I will decide if the video gets a slot on our channel. Unfortunately, I couldn't do the same for this dish because I am not a fan of salmon but I'm sure this Oriental Style Salmon in Ginger & Garlic Sauce is as good as it looks. Let me know what you think of it after you've cooked this yourself too.

Refer to the ingredient list below or go to our website here for your easy reference.

We would like to give special thanks to Shogun by La Gourmet for letting us try out their high quality non-stick pan in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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Ingredients:
Serves 3 - 4 pax

1 - 1.5 thumb size ginger - julienne
1 piece of salmon - season with some salt & pepper
3 cloves of garlic - chopped
1 tablespoon of oyster sauce
1 tablespoon of Chinese cooking wine - Shaoxing Huatiao wine
1/2 cup of water
1 tablespoon of dark soya sauce
1 tablespoon of sesame oil
1/2 teaspoon of sugar
Some cornstarch solution (thicken sauce according to your preference)

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Looking for some of the things or ingredients we used in this video but not residing in Singapore? We welcome you for a vacation in Singapore or simply click one of these links to see similar or substitute products on Amazon. Happy shopping!

Granite Wok Pan:
Oyster Sauce:
Dark Soya Sauce:
Sesame Oil:
Shaoxing wine aka Chinese cooking wine:

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If you like this video, you might like these too:

Stir Fry Fish w/ Ginger & Spring Onion 姜葱鱼片

Cod Fish in Hong Kong Sauce 港式油浸鳕鱼

Teochew Steamed Pomfret 潮州蒸鱼

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Asian Fish Steaks Recipe - Swordfish Soy Sauce Garlic

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Asian cuisine styles can be broken down into several tiny regional styles that have rooted the peoples and cultures of those regions. The major types can be roughly defined as East Asian with its origins in Imperial China and now encompassing modern Japan and the Korean peninsula Southeast Asian which encompasses Cambodia, Laos, Thailand, Viet Nam, Brunei, Indonesia, Malaysia, Singapore, and the Philippines South Asian states that are made up of India, Burma, Sri Lanka, Bangladesh and Pakistan as well as several other countries in this region of the continent Central Asian and Middle Eastern.
Asian cuisine most often refers to East Asian (Chinese, Japanese, and Korean), Southeast Asian cuisine and South Asian cuisine. In much of Asia, the term does not include the country's native cuisines. For example, in Hong Kong and mainland China, Asian cuisine is a general umbrella term for Japanese cuisine, Korean cuisine, Filipino cuisine, Thai cuisine, Vietnamese cuisine, Malaysian and Singaporean cuisine and Indonesian cuisine but Chinese cuisine and Indian cuisine are excluded.The term Asian cuisine might also be used to address the eating establishments that offer wide array of Asian dishes without rigid cuisine boundaries such as selling satay, gyoza or lumpia for appetizer, som tam, rojak or gado-gado for salad, offering chicken teriyaki, nasi goreng or beef rendang as main course, tom yam and laksa as soup, and cendol or ogura ice for dessert. In modern fusion cuisine, the term Asian cuisine might refer to the culinary exploration of cross-cultural Asian cuisine traditions. For example combining the culinary elements of Vietnam and Japanese, Thai and Malay, or Indonesian and Chinese.
Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Fish is common in the traditional cuisine. It is often grilled. Fish may be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura.
Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western food such as curry and hamburger steaks are commonly found in Japan. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1860s, meat-based dishes such as tonkatsu became common.
Chinese cuisine includes styles originating from the diverse regions of China, plus styles of Chinese people in other parts of the world. The history of Chinese cuisine in China stretches back for thousands of years and has changed from period to period and in each region according to climate, imperial fashions, and local preferences. Over time, techniques and ingredients from the cuisines of other cultures were integrated into the cuisine of the Chinese peoples due both to imperial expansion and from the trade with nearby regions in pre-modern times as well as from Europe and the New World in the modern period.
Styles and tastes also varied by class, region, and ethnic background. This led to an unparallelled range of ingredients, techniques, dishes and eating styles in what could be called Chinese food, leading Chinese to pride themselves on eating a wide variety of foods while remaining true to the spirit and traditions of Chinese food culture.
Thai cuisine is the national cuisine of Thailand. Blending elements of several Southeast Asian traditions, Thai cooking places emphasis on lightly prepared dishes with strong aromatic components. The spiciness of Thai cuisine is well known. As with other Asian cuisines, balance, detail and variety are of great significance to Thai chefs. Thai food is known for its balance of three to four fundamental taste senses in each dish or the overall meal: sour, sweet, salty, and bitter.

Asian Fish Steaks Recipe - Swordfish Soy Garlic

Steamed Sea Bass | Soy & Ginger Fish Recipe

Steamed Sea Bass is a buttery and flakey fish. ♥ In today's recipe we'll be cooking a steamed Sea Bass in a simple Soy & Ginger sauce. With this 15 minute cooking technique you'll be able to make an Asian style steamed fish (Chinese Style) with any fish of your choice. If you're a beginner chef, I recommend trying it with Sea Bass first because this white fatty fish is hard to overcook. ♥ Subscribe for more of Angel's videos → (continued . . . )

Chapters:
0:00 intro
0:36 ingredients
1:28 prep the ingredients
4:07 making a DIY trivet
4:42 let's cook - seaming the fish
6:34 heating the oil
7:38 taste test / let's share a meal
-------------------------------------------------
♥ Ingredients:

- 1/2 lb. Sea Bass filet or steak
- small knob of ginger
- 2 stalks of green onions
- cilantro
- 1/2 tsp - 1 tsp. cane sugar
- 1/2 tsp. rice wine
- 1 Tbsp. soy sauce (low sodium)
- 2 Tbsp. oil

Printable recipe coming soon to the blog: angelwongskitchen.com
-------------------------------------------------
♥ Angel's Other Video's:

Wok 101 - How to Season a Wok

Deliciously Yummy Soup Recipes ♥ Angel's Playlist

(Featuring my GRANDMA!) Taiwanese Tea Seed Oil Noodles | Simple & Easy Recipe

Traditional Carbon Steel Hammered Round bottom Wok (with side helper handle):

Boba Pearls for Cooking at Home

Bamboo Handle Metal Wok Spatula:

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Miso-Marinated Sea Bass with Shiitake Soy Glaze Sauce - How To Series

There may be no better tasting fish than Chilean Sea Bass the meat is absolutely rich in taste and flavor not to mention buttery meat that is ever so succulent. This week Master Sushi Chef Hiroyuki Terada shows you how to make this dish that has been on our menu for the last 6 years. If you can't find Chilean Sea Bass, substitute Cod instead.

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Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds. Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.

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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.

Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.

For more information on these knives, contact David Holly at [email protected] or visit knifemerchant.com

Let us know how you enjoy your Minonokuni.

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Miso Glazed Black Cod - Easy Broiled Fish Recipe

Seasoned pan fried flatfish (Gajami yangnyeom-twigim: 가자미 양념튀김)

Today I'm going to share my delicious seasoned flatfish recipe using fluke. It's crispy fried fish coated in a delicious, sweet, salty, garlicky sauce. Full recipe:

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Weeknight Salmon Recipe with Red Wine Soy Sauce

While it happens all year long, it seems during those holiday months a lot more guests are showing up last minute and sometimes unexpected.

Our door is always open so we love to entertain and when I need something super delicious on the table to feed some folks, this easy broiled salmon recipe is my absolute go to and if you make it, it’ll be yours as well.

Ingredients for this recipe:

• 3 pound side of fresh salmon
• juice of 1 lemon
• 3 finely minced cloves of garlic
• 3 tablespoons olive oil
• 1 cup red wine
• 1 cup red wine vinegar
• 1 cup soy sauce
• 1 stick unsalted butter
• ¼ cups sliced green onions
• sea salt and fresh cracked pepper to taste

Serves 8
Prep Time: 10 minutes
Cook Time: 10 minutes

1. Preheat the broiler to 500° or medium.
2. Place the salmon skin side down on a sheet tray lined with parchment paper or foil.
3. Evenly squeeze on the lemon juice all over the salmon. Rub the finely minced garlic all over the top of the salmon.
4. Drizzle the olive oil covering the salmon then season with salt and pepper.
5. Place on a rack that is about 8-10 inches from the top heating element and broil for 8-10 minutes or until browned and cooked. Set aside and rest for 3-4 minutes before serving.
6. In a medium size bowl add in the red wine, red wine vinegar and soy sauce and mix until combined. Save about 1/3 of the mixture for a later use.
7. Add the remaining 2/3 to a large saute pan and heat over medium heat until hot, about 1 to 2 minutes. Turn the heat to low and whisk in the butter until melted in.
8. Add in green onions to the sauce and serve the salmon with the sauce.

• Just as any fyi, salmon skin will peel right off from the meat of the salmon once it’s cooked.
• If you feel like your salmon is starting to burn, simply remove it from the oven or drop it down a rack or two in your oven.
• You can use a cabernet sauvignon or a merlot for the red wine. There will also be sauce leftover before heating it in the pan.
• REHEATING YOUR BROILED SALMON: To reheat the broiled salmon simply place back in a pan, cover with foil and cook in the oven for 10 minutes at 350°. You can also cook it in the microwave for 1:30 or until hot.
• STORING AND FREEZING BROILED SALMON: Broiled Salmon will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and let thaw in the refrigerator before using.

Grilled Tilapia Fillet Recipe w/ soy sauce | Healthy Recipe

Hey guys, Tilapia Fillet grilled in George Foreman Grill is not only delicious but healthy too.



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