| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Japanese | Taste3 | 1 | servings | |
INGREDIENTS
| 1 | c | Sake kasu; (available in |
| ; Japanese and other | ||
| ; Asian specialty | ||
| ; food stores) | ||
| 1/2 | c | Sugar |
| 1 1/2 | c | Mirin |
| 2 | lb | Halibut fillets |
| 4 | tb | Julienned fresh ginger; blanched briefly in |
| ; boiling water, to | ||
| ; soften |
INSTRUCTIONS
In a food processor combine kasu and sugar; process until well-blended. Add wine and process to a paste. In a large nonreactive baking dish spread half of kasu paste and top with halibut fillets in a single layer. Rub remaining mixture over fish. Cover tightly with plastic wrap and refrigerate overnight. Heat a griddle or large nonstick skillet over high heat. Remove fish from marinade, rinse quickly under running water and pat dry. Sear fish, turning once, about 4 minutes on each side and serve immediately garnished with blanched ginger. Yield: 4 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4628 Converted by MM_Buster v2.0l.
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