Snapper Rice [鯛めし]

Snapper Rice [TaiMeshi]

Majority Japanese like to eat red snapper, it is referred as King of the fish. A whole grilled red snapper is a must item for new year celebration on 1st January, and other joyful occasions like child's first birthday. This snapper dish is very popular in Japan, some people like to eat it as chazuke (茶漬け) by pouring hot green tea into a bowl of snapper rice. Another snapper recipe for fish lovers as promised.


Japanese words:  鲷 (tai) means snapper, and 飯/めし (meshi) is rice. "Han" is another pronunciation for rice with same Kanji (Chinese character), most Kanji has multiples pronunciation which often confused me. After living in Japan for slightly over two years, I heard some parents from boys' kindergarten saying my Japanese language improved a lot. Proud for myself for a second. 


Snapper Rice [鯛めし]  
[Print Recipe]

Ingredients:
  • 2 cup Japanese rice 
  • 200 g red snapper (红鲷)
  • *1 tsp sake
  • *salt 
  • 10 cm konbu
  • 1 slice ginger
  • Green herbs for garnish 

Seasonings:
  • 1 tbsp sake
  • 1 tsp mirin
  • 1/2 tbsp syoyu
  • 1/2 tsp salt

Method:
  1. Wash rice and rinse till water running clear, then soak it for at least 30 minutes.
  2. Meanwhile, marinate snapper with sake and salt. Then, grill it until it is cooked. Set aside.
  3. Combine: Put rice in rice cooker pot, at in seasoning ingredients, and enough water to reach water mark for 2 cup of rice. Stir to mix.
  4. Put in ginger, konbu and grilled snapper. Close the lid and cook it as if cooking plain rice.
  5. To serve, discard ginger and konbu. Transfer fish to a plate, remove bones then put the flesh back to rice cooker and mix together with rice.
  6. Transfer to serving bowls, garnish and serve warm.
  7. Note: It is usually garnished with kinome (young leaf of Japanese pepper/ 山椒) but you can use other herbs.

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Simmered Snapper in Soy Sauce [鯛の煮付け]

Fish_SnapperNitsuke_01

煮付け/ni-tsuke is a popular Japanese cooking method by simmering main ingredient in soy sauce. 煮 means cook, and 付け means infuse/soak (rough translation), so ingredient should be cooked and infused before serving.

Ni-tsuke dishes are great with steamed rice, especially this tai (snapper) ni-tsuke is packed with collagen. I always kept the extra sauce in the refrigerator, for jelled sauce as appetizer the next day. Mr hubby loves the chilled and jelled sauce very much, with sake of course.
Tai-no-nitsuke among four recipes I submitted to Y3K Recipes and published in current issue (no. 80), Seafood theme. I will share other recipes in next few posts, stay tuned if you like snapper fish too.
Fish_SnapperNitsuke

鯛の煮付け[Print Recipe]
Ingredients (2 servings):
  • 2 cut red snapper fillet (about 100g each)
  • 3 tbsp soy sauce
  • 3 tbsp cooking sake
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 2-3 slices ginger, shredded
  • 1 red chilli (cut into rings) - optional
  • Green onion for garnish

Method:
  1. Heat a non-stick pan, grease with 1-2 drops of oil then put in fillet skin side down. Pan-fry till browned slightly.
  2. Turn the skin side up, add in all other ingredients EXCEPT green onion, bring to a boil then cook on low heat for about 5 minutes. Pour sauce over the fish constantly.
  3. Turn the heat off, let it stay in the pan/sauce for 10 minutes.
  4. Transfer serving plates, pour some sauce over the fish and garnish with green onion. 

- - - - - - - - - - - - -

Yesterday, we celebrated Otsukimi (お月見) in Japan. Moon appreciation with some store-bought sweets (mochi) and tea. And, it was also Mid-Autumn Festival for Chinese. Well, same celebration actually but with different type of festive food.

Dango

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Tamago Miso-shiru [卵みそ汁]

Tamago Miso-shiru
A simple yet nutritious home-cooked style miso soup that I cooked for breakfast sometimes, when we had Japanese style breakfast. Our breakfast of the day was egg-miso soup, natto, steamed rice, and small amount of pickled vegetable. Was not it healthy? Japanese eating culture, whenever rice is served it should be served together with any kind of pickle(s).

准备日式早餐时我不时会煮这个简单但营养满分的家庭式鸡蛋味噌汤。我们的是日早餐有味噌汤,纳豆,饭,和一小碟的醃渍菜。是不是很健康呢?日本人的饮食文化,凡是吃饭一定配上醃渍小菜。

Mr hubby often reminded me to prepared Japanese breakfast, too bad that his wife loves Malaysian style breakfast so much. Roti bakar (toast), fried noodles with shiningly greasy sambal, and nasi lemak are my favorites. If only nasi lemak contains low cholesterol I would have it for breakfast daily, with a cup of hot coffee. Well, as a Malaysian, I am proud of scrumptious Malaysian food and language ability of Malaysian-Chinese.

老爷不时都会提醒我准备日式早餐,没办法谁叫他娶了个超爱马来西亚早餐的老婆每天不是roti bakar,就是炒米粉面类的加油油亮亮的sambal。要是nasi lemak没那么琐碎费时也没那么高胆固醇,我可以每天来盘nasi lemak 和一杯热腾腾的kopi。身为马来西亚的一份子,最让我感到自豪的是马来西亚美食和华裔的语言能力。

Tamago Miso shiru [Print Recipe
Ingredients (4 servings):
  • 800ml water 
  • 1 tsp dashi stock granules/powder
  • 2 tbsp mixed miso (awase miso), dissolved in 2-3 tbsp hot soup
  • 1 pack of shimeji mushroom
  • 1 small onion, slice thinly
  • 4 no. small eggs 
  • Chopped spring onion for garnish

Method:
  1. In a pot, bring water to a boil. Add in vegetables and cook until they are well cooked.
  2. Add in dashi stock, followed by miso paste.
  3. Reduce heat to simmer, crack an egg into a small bowl then drop it in the pot gently. Repeat for the other 3 eggs, remember to drop them in apart from each other.
  4. Do not stir, cook for about 4 minutes with lowest heat.
  5. Transfer eggs into serving bowls, then fill each bowl with miso soup. Garnish with spring onion and serve warm.

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