Sake Glazed Snapper with Udon Noodles and Dashi Broth
Photography Photography by Nick Tresidder.
Serves: 6
INGREDIENTS
Broth
4 cups water
15 grams instant dashi powder
2 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons cooking sake
200 gram packet udon noodles
Glaze
4 tablespoons cooking sake
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons castor sugar
2 tablespoons peanut oil
6 x 150 gram pieces snapper, skin on
METHOD
Broth: Combine the water, dashi powder, soy sauce, mirin and sake in a saucepan and simmer for 5 minutes.
Drop the noodles into a pot of boiling water and heat through. Drain, then add to the broth.
Glaze: Put the sake, mirin, soy and sugar in a small pot and stir over a low heat to dissolve the sugar. Set aside. Heat the oil in a large heavy based sauté pan. A non stick surface will ensure the fish does not stick. Season the fish then place skin side down in the pan and cook until the skin is crispy and golden. Carefully remove the fish from the pan to a plate.
Wipe out any excess oil leaving a thin coating on the base. Tip in the glaze and place the fish back in flesh side down.
Finish cooking the fish, basting with the glaze, being careful not to catch and burn the glaze. Divide the broth and noodles between serving bowls and place a piece of fish on top of each. Spoon over any glaze left in the pan. Serves 6
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