Japanes Teriyaki Swordfish
swordfish filets for four
sake
mirin (sweetened sake)
sugar
fresh "mioga" ginger
(japanese) vinegar
Preparations:
Pretreat the swordfish with sake and salt for half an hour to remove the fishy smell. Fry on both sides for two minutes (medium baked) in a pan, then add a small amount of sauce (30ml of soy-sauce, 30 ml of sake and 30 ml of mirin (japanese sweetened sake) with 5g sugar) and boil the sauce until it has condensed. Serve with Mioga-ginger, which is boiled beforehand with japanese vinegar and sugar.
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