- 2 fillets of gindara sable fish, cod or Spanish mackerel, preferably skin-on, 1/2 lb (230g) each
- Sea salt
- 2 cups (19 oz/550g) white miso
- 3/4 cup (180ml) mirin
- 4 mild chili peppers, skin pierced and grilled
Directions:
- In a small saucepan, bring the mirin to a boil. Turn off heat, add the white miso and dissolve well. Cool to room temperature.
- Lightly smear the fillets with salt. Put on a rack over a tray to collect drips, and place in refrigerator for 20 minutes. Rinse under cold water and pat dry with a paper towel.
- In a flat-bottomed plastic storage container, slather the fish all over with the miso and cover with a lid. Leave in refrigerator to marinate for about a day.
- To broil: Wipe off excess miso so that the fish is no more than lightly smeared. Broil both sides until the edges are browned and the flesh is cooked through. Serve with grilled chili peppers.
- Fish with Roasted Vegetables Egyptian Style Recipe
- Indian Beef Curry Recipe
- Indian Eggplant Bangan Ka Bhurta
- Indian Stuffed Eggplant Fry Recipe
- Indonesian Beef Semur
- Indonesian Coconut Beef Curry
- Indonesian Spicy Beef In Coconut Milk
- Japanese Flat Fish With Salt Recipe
- Japanese Fragrant Baked Salmon
- Korean Barbequed Beef With Short Ribs
- Kushari Recipe Of Egypt
- Lebanese Mango Mahalabiya Recipe
- Lemon Lamb Recipe Of Egypt
- Libyan Spicy Fish Hraimeh Recipe
- Low Fat Spicy Chicken Lettuce Cups
- Midwest Grilled Lamb Chop Recipe
- Moroccan Chicken With Lemon And Green
- Mother Earth Of Potato Salad From
- Mushroom Chicken Cacciatore
- Recipe Of Moroccan Lamb With Shiraz
- Recipe Of Moroccan Style Stuffed Acorn
- Russsian Beef Stroganoff
- Sharba Lamb Soup Recipe
- Shrimp Nigiri Zushi Japanese Recipe
- South African Beef Curry Soup Recipe
- Spicy Indian Fish Curry Recipe
- Sushi Rice Recipe
- Valencian Beef Recipe
- Vegetable In Chicken Pot Pie Recipe
No comments:
Post a Comment