Ni mono (halibut with sake, soy and ginger)
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | 1 in. thick halibut steaks |
| ½ | cup | Mirin or dry sherry |
| ½ | cup | Japanese soy sauce |
| ¼ | cup | Sake' or dry sherry |
| 2 | teaspoons | Grated fresh ginger |
| ½ | teaspoon | Salt |
| 8 | Green onions, green part | |
| Fringed and spread into fan | ||
| 8 | Paper thin carrot curls | |
Directions
GARNISH
Arrange fish in single layer in large skillet. Combine mirin, soy, sake', sugar, ginger and salt and pour over fish. Cover, place over medium heat and simmer until fish is opaque, about 10 minutes. Transfer to platter.
Garnish with green onion fans and carrot curls and serve immediately.
Posted to MM-Recipes Digest V4 #101 by valerie@... (valerie) on Apr 12, 1997
Related recipes
- Broiled monkfish in gingered soy sauce
- Broiled sake-marinated chilean sea bass in shiso broth
- Broiled salmon (sake no miso yaki)
- Halibut teriyaki
- Halibut with ginger and garlic
- Halibut with ginger, scallion and toasted sesame seeds
- Halibut with japanese flavors
- Halibut with noodles in ginger soy sauce
- Halibut with sake kasu
- Japanese sushi and miso soup
- Monkfish in miso (mf)
- Monkfish with ginger sauce
- Ni mono (halibut with sake~ soy & ginger)
- Salmon in miso ( miso is fermented soy bean paste)
- Seafood stew (yosenabe)
- Soba noodles with grilled tuna & soy ginger s
- Soba noodles with grilled tuna and soy ginger s
- Soy and sake marinated fish - house beautiful
- Sunomono
- Sushi-meshi (rice w/sweet vinegar sauce)