Fusion food can be hit or miss, depending on how creative chefs are. Sometimes it is done by mixing ingredients from different parts of the world, other times by turning traditional recipes upside down.
Here is a recipe for grilled hake with miso marinade and vegetables, marrying Western and Japanese styles in a seafood dish that is delicious and delightful.
Adjust the amount of vegetables according to the number of people you are serving.
Ingredients
- 250-300g hake steak or preferred white fish (per person)
- asparagus, sliced
- mushrooms, sliced
- garlic cloves, chopped
- 2 tablespoons cooking oil
For marinade:
- 2 tablespoons miso paste
- 1 tablespoon brown sugar
- 1/2 cup cooking sake
- 1 tablespoon sesame oil
Method
- Mix the marinade ingredients in a bowl and put in the fish steaks.
- Leave to marinade for 15-30 minutes.
- Heat the oven at 175°C.
- Pan fry the fish for two to three minutes, then bake for another 10 minutes.
For the vegetables:
- Heat the cooking oil in a pan.
- Fry the garlic until it is fragrant.
- Add the mushroom and asparagus; sauté for two minutes.
- Add the leftover marinade and continue to sauté for another two minutes.
- Dish up immediately.
Tip: Time the cooking of the vegetables to coincide with the fish so both can be served hot.
Read the original article here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about his food journeys, visit his blog at KYspeaks.com.