Description
I love Japanese food, sometimes trying to recreate something. But it often happens that the products I buy, one will cook, and then long to "dust" my Japanese ingredients on a shelf in the fridge and the calluses on my eyes. So at this time. So I decided to cook fish and to find his remains, but I'm not sure the dish can be attributed to the national cuisine. The fish was very tasty, tender, pronounced miso flavor, and the sauce is moderately spicy, with the taste of wasabi.
Ingredients
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Salmon
1 piece
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Miso paste
2 tsp
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Butter
1 Tbsp
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Flour
1 Tbsp
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Milk
0.5 cup
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Wasabi
0.5 tsp
Cooking
I think you can use any fatty fish, I got steak of salmon. To begin, I gently cut the skin, by the way can we not do that, you can just remove the scales from the skin.
Then carefully coat the fish with miso paste and leave to marinate for a while, had it for about 2.5 hours. If there is miso paste, you can do soy sauce, but the flavor will be slightly different.
While the fish is marinating, you can prepare the sauce. The flour gently warm in a pan, add butter, mix well until smooth, add milk or low-fat cream, cook until thick, stirring constantly.
At the end add salt and wasabi powder, mix until smooth.
Powder wasabi is different in saturation, depends on the manufacturer, I had that, medium spicy, if Your powder is very sharp, the number should be reduced. Unfortunately, the wasabi powder to replace it with something like hard, the taste is reminiscent of horseradish and mustard together.
Here the sauce is ready.
Fry the fish on a dry pan for a few minutes on each side, the most important thing - not to overdo, to salmon remained soft and tender inside. Serve with wasabi sauce.
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