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Receta Halibut With Sake Kasu
by Global Cookbook

Halibut With Sake Kasu
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Ingredientes

  • 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 Tbsp. julienned fresh ginger blanched briefly in boiling water, to soften

Direcciones

  1. In a food processor combine kasu and sugar; process till well-blended. Add in 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 mix over fish. Cover tightly with plastic wrap and chill overnight.
  2. Heat a griddle or possibly large nonstick skillet over high heat. Remove fish from marinade, rinse quickly under running water and pat dry. Sear fish, turning once, about 4 min on each side and serve immediately garnished with blanched ginger.
  3. This recipe yields 4 servings.