| 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 |
T |
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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