Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
Aromatic Stewed Sablefish
- Ingredients (Serves 4)
- *4 fillets sablefish
*2 tbsp sugar
*1/3 cup/66ml soy sauce
*4 tbsp mirin
*4 tbsp sake
*1 tsp miso
*1 tsp tobanjan, Chinese hot bean paste
*1 piece garlic
*1 knob ginger
*1 Japanese leek, roughly chopped
*Shungiku, garland chrysanthemum -- to taste
*Wakame seaweed --- to taste
1 Pat dry the sablefish.
Cut each fillet in half.
Cut the garlic, ginger and leek finely.
2 Combine the soy sauce, sugar, mirin, sake, miso and tobanjan in a pan and bring it to a boil. Add the fillets making sure you don't put them on top of each other.
3 When it comes to a boil again, add the garlic, ginger and leek. Simmer it for 5 to 6 minutes while basting it with the sauce.
4 Pluck the Shungiku leaves from the hard stems. Slice the stems thinly.
Soak them in water to make them crispy.
Cut the wakame into easy-to-eat pieces. Mix the Shungiku and wakame and put it on a serving plate.
5 Place the sablefish with hot soup on top.