Japanese Recipes: Fish
The Japanese have a lot of fish varieties that are not easily available in the US. Tuna, Salmon and Red Snapper are available both places, and the preparation methods below could be used on any of them.
Namasu
Namasu is a vinegar-based sauce used for flavoring raw or cold poached fish, shellfish, and boiled cold vegetables.
Maguro Namasu (Tuna Sashimi with Ginger Sauce)Serves 10 Namasu (Ishige 226), Shoga-zu - Ginger Sauce:From Tsuji, p 243 1/2 cup rice vinegar Combine rice vinegar, soy sauce, dashi, and ginger. To Serve Maguro (Tuna):sashimi-grade tuna; 1 lb serves 7 (assume 1/8lb per person plus 1/8lb loss per lb) No more than 15 mins before serving, slice sashimi across the grain into small chunks. Discard any parts around the edge that look grey or too white. Arrange a few pieces on each plate and pour a couple of tablespoons Shoga-zu over them. Garnish with shiso leaves. |
Miso Marinade
Before refrigeration, packing fish in miso was used as a preservative. The high salt content prevents molds and bacteria from growing, and the enzymes break down the flesh of the fish, making it extremely tender. For more information on Miso, see the Miso Soup recipe page.
Sake Miso - Miso-marinated Grilled SalmonFrom Homma, p205: Serves 8 2 lbs salmon filet Wrap salmon in gauze. Combine all other ingredients. Apply the paste
to the outside of the wrapped salmon. Marinade in a ziplock bag or a
covered container in the refrigerator for 1-3 days. |