Best 3 Halibut Simmered In Soy And Sake Recipes
**Halibut Simmered in Soy and Sake: A Symphony of Savory Flavors**
Indulge in the exquisite flavors of succulent halibut gently simmered in a harmonious blend of soy sauce and sake. This traditional Japanese dish, known as "Halibut no Saikyo-yaki," offers a captivating interplay of sweet, savory, and slightly tangy notes. The delicate halibut absorbs the rich marinade, resulting in a tender and flavorful experience with every bite. Accompanying this main course recipe are two additional variations that cater to different palates. For those who prefer a bolder taste, the "Halibut Teriyaki" recipe offers a delightful balance of sweet and savory flavors enhanced by a luscious teriyaki glaze. Alternatively, the "Halibut Miso Soup" recipe presents a comforting and flavorful broth infused with the goodness of miso paste, vegetables, and tender halibut. Embark on a culinary journey with these three distinct yet equally enticing halibut recipes that promise to tantalize your taste buds and make any meal a special occasion.
JAPANESE SIMMERED FISH (SAKANA NO NITSUKE)
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Steps:
- Gather the ingredients.
- If the fish fillet will be cooked with the skin intact, score the skin.
- Clean the fish with the boiled water: Place the fish in an empty pot and slowly pour the hot water over it until it's covered. The fish will cook slightly.
- Drain the hot water.
- Immerse the fillets in cold water.
- Drain again and set aside.
- Combine the sake, mirin, soy sauce, and sugar in a saucepan and bring to a boil over high heat.
- Add the fish fillets to the saucepan and cover them with a Japanese drop lid.
- Cook the fish for 10 minutes over medium-high heat.
- Continue to cook the fish until the simmering sauce is reduced to half.
- Add the tamari and ginger.
- Simmer for an additional 5 minutes, or until the simmering sauce has thickened.
- Remove the pan from the heat.
- Serve the fillets in shallow individual dishes.
- Pour some of the simmering sauce over the fish.
- Garnish with sliced green onions or fresh ginger, if desired.
Nutrition Facts : Calories 355 kcal, Carbohydrate 21 g, Cholesterol 149 mg, Fiber 0 g, Protein 39 g, SaturatedFat 0 g, Sodium 983 mg, Sugar 16 g, Fat 2 g, ServingSize 4 plates (serves 4), UnsaturatedFat 0 g
PAN-SEARED MARINATED HALIBUT FILLETS
Provided by Alex Witchel
Categories dinner, easy, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large sealable plastic bag, combine the 6 tablespoons olive oil, garlic, basil, salt, pepper and lemon juice. Add fish, seal bag, and turn to coat. Refrigerate for at least 30 minutes or up to 2 hours.
- In a large flat skillet (do not use a ridged pan), pour light olive oil or vegetable oil, tilting pan to spread evenly. Warm over high heat until smoking, then add fish fillets. Brush top and sides with marinade. Cook until seared, about 3 minutes; turn and sear other side, about 3 more minutes. Brush top and sides with marinade again. Reduce heat to medium. Cook until centers of fillets are just opaque, 2 to 4 minutes more on each side depending on thickness, brushing with marinade as before. Garnish with parsley, if desired, and serve.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 26 grams, Fiber 0 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 473 milligrams, Sugar 0 grams
NINA SIMONDS'S BROILED HALIBUT WITH MISO GLAZE
Provided by Amanda Hesser
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In small bowl, combine ginger, mirin and miso, and mix until smooth. Rub on flesh side of fish pieces. Marinate 30 minutes.
- Heat broiler. Brush broiling pan with oil. Lay fish in pan, skin side down, and broil for 7 to 9 minutes, until flesh flakes and glaze bubbles and browns. Serve with steamed sticky rice and sauteed greens.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 6 grams, Fiber 1 gram, Protein 38 grams, SaturatedFat 1 gram, Sodium 610 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Choose the right halibut. Look for halibut that is firm to the touch and has a mild, sweet flavor. Avoid halibut that is mushy or has a strong fishy smell.
- Simmer the halibut gently. Do not boil the halibut, as this will make it tough. Instead, simmer it gently in the soy sauce, sake, and mirin mixture until it is cooked through.
- Add vegetables to the dish. Vegetables such as shiitake mushrooms, carrots, and daikon radish are all good additions to this dish. They will add flavor and texture to the halibut.
- Serve the halibut with rice. Rice is the traditional accompaniment to this dish. However, you can also serve it with noodles or mashed potatoes.
Conclusion:
Halibut simmered in soy and sake is a delicious and easy-to-make dish that is perfect for a weeknight meal. The halibut is cooked gently in a flavorful sauce, and the vegetables add a nice touch of color and texture. Serve this dish with rice or noodles, and enjoy!
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