This recipe comes from NHK's Tameshite Gatten. The program last night was on the king of fish in Japan, tai, or red snapper. This recipe is so easy and looks so delicious.
red snapper fillet with the skin intact
sudachi (substitute another tart citrus)
wasabi
sesame oil
salt and pepper
Lightly score the skin side oh the fillet in cross marks. Season the skin with salt and pepper. Sear the skin side only, ideally with either a blow torch or over a direct fire. If you have long metal skewers at home, this is the preferred method in this video (the beginning of the video shows how to put the skewers into the fillet).
http://www.youtube.com/watch?v=4scqzqLianw
After searing the skin side squeeze over it some sudachi juice. Then spread some wasabi into the skin using your index finger. Cut into bite-size pieces and drizzle with good quality toasted sesame oil.
No comments:
Post a Comment