Text 8647, 89 rader
Skriven 2006-12-10 00:25:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Japanese trout
======================
 -=> Quoting Carol Shenkenberger to Jim Weller <=-

 JW>      Title: Sauteed Trout Fillets With A Pumpkin Seed Crust

 CS> Now here is an adaption common here, though [...] The fish wouldnt
 CS> be trout as we do not have them.

There may be no trout in the stores and stalls you go to or even in your
region but there is trout in Japan. I did some googling and found
articles on char, trout and salmon, on native trout, introduced trout
species, fly fishing and farmed trout.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: White Fish Kara-Age with Lime-Soy Sauce
 Categories: Fish, Japanese, Sauces
      Yield: 1 servings
 
           White fish meat (cut in thin
           Bite size pieces)
    1/2 bn Green onions (green part,
           Finely chopped)
           Some potato starch (or
           Regular flour)
           Vegetable oil for deep
           Frying
           Pinch of Shichimi-togarashi
           (Japanese 7 flavor spice)
           FISH MARINATE:
      2 tb Sake
      1 ts Freshly grated ginger
           Salt and pepper
           (Lime sauce)
      4 tb Soy sauce
      2 tb Sake
      2 tb Mirin (sweetened Sake for
           Seasoning)
      1 ts Sugar
      1    Lime (juice squeezed)
 
  I just came back from Japan and brought back some new Japanese cooking
  books with me. I made this dish the other day, and it was VERY good.
  When you make deep fry dish (such as Tempura, Tonkatsu or fried
  chicken) add this one for the menu. It is very good for Sake no
  tsumami (appetizer for the side of Sake), too.
  
  I used a lime for the sauce, but if Japanese citrus called Yuzu,
  Daidai, Kabosu or Sudachi (any of these will do) are preferred.  The
  flavor of these fruits are milder and does not overpower the taste of
  fish. The fish can be cod, halibut or any other kind. (I would not use
  fatty kind, though.) You can even use Tofu for substitute. (Wrap Tofu
  with a couple of paper towels and put a plate on top for 10 minutes or
  so to squeeze out water. Then wipe off the water of the surface of
  Tofu.)
  
  Marinade fish in the fish marinate for 10 minutes or so. Heat the
  vegetable oil in a wok or a frying pan. (The temperature of the oil
  should be 170-180 C. You know, the regular frying temperature...)
  
  Mix all the ingredients for lime sauce except for the lime juice in a
  small sauce pan. Bring it to a boil. Remove from heat and cool. Add
  lime juice.
  
  Wipe off the moisture of the fish and thinly flour the surface of the
  fish. Deep fry the fish. Place the fish on a paper towel after they
  are cooked, to remove the excess oil.
  
  Put the fried fish in a small bowl, generously sprinkle the chopped
  green onions and pour the prepared lime sauce over the fish. Sprinkle
  some Shichimi-togarashi and serve.
  
  Kohiyama Mina
  soc.culture.japan
 
MMMMM



Cheers

Jim, in Yellowknife




... I swallow my mouthwash because it reminds me of spearmint schnapps.
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