| 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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