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Recipes
Kingfish Teriyaki
Ingredients:
1kg kingfish fillets, salt, vegetable oil, 4 sprays coriander leaves, 4 pickled ginger shoots or crisp cucumber strips, half cup teriyaki sauce
Teriyaki Sauce:
7 tablespoons sake, 7 tablespoons mirin wine, 7 tablespoons dark soy sauce, 1 tablespoon sugar
Cut fish crossways into 4 equal pieces, sprinkle with salt. Heat small amount of oil in heavy pan, place over high heat and gently add fish, skin side down. Move fish carefully to prevent sticking. Turn once only. When half done, remove fish from pan, pour boiling water over it to remove excess oil & return to pan. Add teriyaki sauce, and heat till sauce begins to bubble. Tilt pan, turn fish to evenly coat with sauce. Remove fish to plate and keep warm. Reduce sauce in pan and spoon over fish. Garnish with corriander leaves and pickled ginger shoots.
For sauce: Combine ingredients in pan and bring to boil over medium heat; boil to sugar dissolved. Use immediately, or cool and store in refrigerator.
KINGFISH FILLETS WITH PINEAPPLE SALSA
Ingredients
1 kg Kingfish fillets (boned and skinned)
2 Tablespoons cracked pepper
1/2 cup lime juice
1/2 cup lime rind
3 fancy lettuce
1 fresh pineapple
1/2 cup chopped mint
1 red onion
1 red capsicum
Method
* Prepare Salsa
- Finely chop pineapple, capsicum, mint and onion.
- Mix together in bowl (if pineapple is a little sour, add chopped mango or a little sugar).
- Leave to rest.
- Cut Kingfish into portions, season with lime rind, pepper & lime juice.
- Pour a little oil over hot grill and cook fish slowly.
- Arrange washed lettuce on middle of the serving plate, place fish fillets on top and finish with a generous amount of salsa.
- Garnish with fresh mint or coriander.
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