Copyright 2008 by Cooking With The Single Guy
Ingredients
1 whole red snapper (or any whole white fish)
Juice and zest from two yuzu (or from the bottle)
1 t sesame oil
1 stalk of green onion, chopped into two-inch parts lengthwise
2 T vegetable oil
2 T light soy sauce
Salt for seasoning fish
Rinse your fish even though your fishmonger gutted it for you. Pat dry and score both sides (take a knife and cut tiny slits along the body). Season with a teaspoon of salt on each side, rubbing in if necessary. Place on a plate and into a steamer or a large covered wok with a stand and water. Steam for 7 to 10 minutes. Remove from heat and leave covered for another 5 minutes. (You can test that your fish is cooked by getting a fork and seeing if the meat is flakey.)
In a small saucepan, warm yuzu juice, soy sauce, sesame oil and vegetable oil. Plate fish and sprinkle with green onions and yuzu zest. Then drizzle the warm yuzu-soy-oil mixture. Served immediately with steamed rice and sautéed greens.
Makes 2 to 3 servings, depending on the size of your fish.
Pair with a glass of Riesling.
TIP: When shopping for fish, check the eyes to make sure it looks clear and not cloudy. Also, give it a sniff and it should smell like the ocean and not rotting fish.
YUZU: I was able to find a vendor at the farmers’ market selling yuzu, so was able to use fresh juice and zest. But I know it can be hard to find. Yuzu juice is sold in the bottle at Japanese or Asian grocery stores. In a pinch, substitute with lemons or tangerines.
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3 days ago
3 comments:
Although I have had "yuzu dishes," I have never been able to discern its flavor, but with your red snapper recipe, you definitely have inspired me. I think I need to try cooking with it now!
yum, sounds fragrant, especially with the cilantro as in your picture!
wow, looks delicacy,
i used to serve it with rice porridge or glass noodle..
you shoul add some dissolbed rock sugar and mushroon sauce, it bring some delicacy hint and aromas
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