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Japanese Fish Recipes

Sweet and Sour Fish

Sweet and Sour Fish

Fish is very popular in Japan and there are lots of different types to choose from. Contrary to popular belief, it is not always eaten raw there. In fact, there are some wonderful cooked seafood recipes you might like to make yourself. The following sweet and sour fish recipe, for example, has an amazing flavor.

Sweet And Sour Fish

A lot of people use canned sweet and sour sauce to make Asian recipes but making your own gives the flavor so much more depth. The following recipe makes enough to serve four people.

What You Need:

  • 1 lb white fish
  • 1 inch ginger root
  • 1 peeled carrot
  • 1/2 onion
  • 4 shiitake mushrooms
  • 1 green bell pepper
  • 1 teaspoon sake
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon white sugar
  • 1/2 cup water
  • 1 tablespoon rice vinegar
  • 1 tablespoon corn starch plus more for coating
  • Vegetable oil, as needed

How To Make It:Cut the fish into bite-size pieces and thinly slice the vegetables. Finely chop the ginger root. Coat the fish with corn starch. Heat the oil in a skillet and deep fry the fish in it when it reaches 360 degrees F. When it is crispy, remove it, and drain on paper towels.

Combine the rice vinegar, sugar, water, ketchup, sake, soy sauce, and tablespoon of corn starch in a bowl, to make the sauce. Saute the vegetables and ginger, and then pour the sweet and sour sauce over them, stirring the mixture over a moderate heat. Serve the fish with the sweet and sour sauce poured over it.

How To Make Simmered Yellowtail

This recipe makes enough to serve four people and you can make it in half an hour or less. You will need four yellowtail fillets for this. Put them in a colander and pour boiling water over them. Let them drain. Peel a pound of daikon radish and slice it into half inch thick disks. Boil the daikon in water in a pot over a high heat until it is soft, and then add a thinly sliced inch of ginger root and the yellowtail fillets.

Combine a tablespoon of white sugar with three tablespoons of mirin, four tablespoons of soy sauce, and half a cup of sake and pour this into the pot. Simmer the yellowtail over a low heat until it is cooked.

How To Make Seafood And Vegetable Tempura

Tempura involves a tasty batter and you can use various kinds of seafood, vegetables, seafood, or mushrooms to make an authentic tempura recipe. The following recipe, which serves four people, combines various ingredients to make mixed tempura.

What You Need:

  • 1/2 thinly sliced carrot
  • 1 thinly sliced onion
  • 1 egg
  • 1/4 lb shredded scallops
  • 1 cup all-purpose flour
  • 1 cup ice water
  • Vegetable oil, as needed

How To Make It:Beat the egg, and then add the ice water. Add the sifted flour and stir. Heat the vegetable oil to 340 degrees F in a deep pan. Stir the scallops, onion, and carrot into the batter, then take a scoop of this mixture and put it into the hot oil. Use a pair of chopsticks to shape the tempura and deep fry it until it is golden brown all over. Drain and serve with tempura dipping sauce.

 

Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/

Article Source: EzineArticles.com