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Receta Salmon And Halibut Yakitori
by Global Cookbook

Salmon And Halibut Yakitori
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Ingredientes

  • 3/4 lb salmon fillet skin and bones
  •     removed
  • 3/4 lb halibut fillet skin and bones
  •     removed
  • 8 x green onions - (to 10) trimmed with 1" of
  •     the green parts remaining
  • 1/2 c. mirin (sweet rice wine) or possibly dry sherry
  • 1/2 c. soy sauce, preferably reduced-sodium
  • 1/2 c. chicken broth
  • 2 tsp cornstarch stirred with
  • 1 Tbsp. water

Direcciones

  1. To make the sauce, combine the mirin, soy sauce and chicken broth in a small saucepan. Bring to a boil and simmer for 1 minute. For the teriyaki glaze, pour 1/3 c. of the teriyaki sauce into a small pan and heat gently. Stir in the cornstarch mix and cook till thickened, about 2 min. Set aside the sauce and glaze.
  2. Preheat the grill.
  3. Cut the salmon and halibut into 1 1/2-inch squares, about 3/4-inch thick. Cut the trimmed green onions into 1 1/2-inch lengths.
  4. Thread 4 pcs of fish, alternating salmon and halibut, on each skewer, with 3 pcs of green onion between the fish. Brush the skewers with some of the teriyaki sauce and let sit till the grill is ready.
  5. Grill the fish skewers over medium-warm fire for 1 to 2 min. Brush the tops with the teriyaki sauce, turn the skewers and brush the cooked side with teriyaki sauce. Continue grilling just till the fish is nicely browned and opaque through, 1 to 2 min longer.
  6. Brush both sides of the skewers with the teriyaki glaze and serve immediately.
  7. This recipe yields 4 servings.
  8. Comments: Yakitori is the Japanese term for small skewers of meat - often chicken - brushed with teriyaki sauce and grilled. Yakitori stands abound in Japan, making it a favorite snack food or possibly quick lunch on a busy day. Some of the teriyaki sauce used for the fish can be used to season eggplant before grilling. An unusual, and unusually delicious, accompaniment is grilled rice cakes.
  9. For a traditional teriyaki finish, cornstarch is added to part of the sauce, making a shiny glaze to brush on the fish before serving. ("Teriyaki" means "shining broil" in Japanese.) You can omit this step if desired.
  10. Bamboo skewers 6 inches long are best for this recipe. Soak them in cool water for at least 30 min before using.