Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, halibut (white fish) simmered japanese-style. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
A fish whose meat is lowfat, white, firm and mild flavored. It's suitable for almost any manner of preparation. The halibut is a flatfish with very big dimensions.
Halibut (White Fish) Simmered Japanese-Style is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Halibut (White Fish) Simmered Japanese-Style is something that I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have halibut (white fish) simmered japanese-style using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Halibut (White Fish) Simmered Japanese-Style:
- Make ready 5 fillets Halibut
- Prepare For the sauce:
- Take 3 tbsp each ※Sake, soy sauce, mirin
- Get 1 tbsp ※Sugar
- Get 150 ml ※Water
Halibut fish for cuisine in the Japanese food so delicious cooking with miso sauce. Halibut white fish in coconut sauce with ruby rice and blanched asparagus. On a handmade plate laying on a blue cloth with cutlery. These leaders all have a scent tube to add your favorite.
Instructions to make Halibut (White Fish) Simmered Japanese-Style:
- Combine all ※ ingredients to make the soup. Bring to a boil.
- Pat dry the halibut with paper towels to remove any excess moisture.
- Drop the halibut fillets into the boiling sauce. If any parts are poking from the surface, pour the sauce over.
- Cover with a small lid that sits right on top of the food (a drop lid, or "otoshibuta" in Japanese) or a piece of parchment paper and simmer for 20 minutes. Make sure the sauce doesn't boil over or burn.
Season fish generously on both sides with garlic powder, paprika, sea salt, and black pepper. Heat olive oil in a large skillet. Use the Zulay Kitchen Lemon Squeezer to squeeze all the juice from both halves of the lemon into the pan. Bring to a simmer, then reduce heat and simmer. Here are some highlights I was able to capture with my GoPro while diving all over Southern California.
So that’s going to wrap this up for this special food halibut (white fish) simmered japanese-style recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
