Pescado con miso y costra dorada
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Ingredientes
- 2 Tbsp Mirin
- 2 Tbsp Sake
- 1/3 cup Shiro Miso
- 1/4 cup Sugar
- 2 tsp Ginger
- 1/2 cup Sushi Rice, cooked
- 1/4 ea Red Bell Pepper, julienned
- 1/4 cup Scallions, Sliced on bias
- 1 tsp Ginger, micro planed
- 2 Tbsp Canola Oil
- 1/2 tsp Sesame Oil
- 3 oz Snap Peas
Preparación de la receta
- Combine miso, sugar, mirin, sake and 2 tsp of ginger in a food processor and puree until smooth.
- Place fish in marinade and refrigerate for at least 1 hour.
- Rinse sushi rinse until water runs clear. This will rinse starch out of the rice to be able to form later. Place in rice cooker with 1 cup of water and cook until done.
- Preheat oven to 350°F (176°C).
- Place a non-stick skillet on medium heat and add a tablespoon of canola oil.
- Add Fish fillet to pan and brown on each side and place into oven until fish is firm to the touch.
- Remove sushi rice and spread it on a sheet pan at room temp.
- Place a non-stick skillet on high heat and form a rice cake and pan fry and reserve on a serving plate.
- Place the remaining oil into the same pan and stir-fry vegetables with ginger and scallions, add to a serving plate.
- Remove fish from oven, place on plate and garnish.
