Soy Stained Sablefish Sashimi Recipes
SAUTEED SABLEFISH WITH GINGER-SOY GLAZE
Steps:
- Combine first 7 ingredients in an 11 x 7-inch baking dish. Add sablefish, turning to coat. Cover and marinate in the refrigerator for 20 minutes, turning after 10 minutes.
- Remove fish from dish and reserve marinade. Sprinkle fish evenly with salt and pepper. Heat a large nonstick skillet or sauté pan over medium-high heat. Add canola oil and lay fish in pan, skin side up. Cook 5 minutes on each side or until lightly browned and to desired degree of doneness.
- While fish cooks, pour reserved marinade into a small saucepan. Bring to a boil and cook 7 minutes, or until marinade is thick enough to coat the back of a spoon.
- To assemble: Place the ramen noodles on dish and place fillet on top of the bed of ramen. Brush fish with glaze and garnish with sliced green onions.
SOY STAINED SABLEFISH SASHIMI
Sablefish is an excellent and sustainable alternative to some types of endangered Sea Bass. Also known as Black Cod or Butterfish,this preparation will marry a great product with a Japanese influence. I learned about this recipe while taking a wonderful class at Mission Hill wineries. FISH MUST HAVE BEEN PREVIOUSLY FROZEN
Provided by Ocean
Categories Asian
Time P1D
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl and whisk until all sugar is dissolved.
- Pour the marinade over the sablefish and let stand for 24 hours. Rotate the fish if need be to get even coverage.
- Remove from the marinade and slice thinly with a sharp knife. It is important to note that this is raw fish. It should be frozen for at least 3 hours prior to use to kill parasites.
- Serve the fish with pickled ginger, wasabi and a good quality soy sauce.
Nutrition Facts : Calories 49.9, Sodium 1137.1, Carbohydrate 10.8, Fiber 0.2, Sugar 8.5, Protein 2.4
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