Miso grilled squid

Overview

The sea catfish, also known as "Sergeant", is distributed in all sea areas except the Eastern Pacific Ocean, especially near Taiwan waters. They are deep-sea warm-water fish. Due to their continuous swimming in the sea, they have the advantages of plump and elastic meat and rich in unsaturated fatty acids. In Taiwan, more fishermen have settled on them off the coast of Penghu and use box nets to breed them. Since the breeding period is not very long, they are very cost-effective and are very popular in the Japanese market. Today we will use Japanese methods to present a seafood delicacy.

Tags

• hot dishes
• seafood
• common dishes
• foreign cuisine
• old man
• dinner with friends
• japanese food
• summer recipes
• dinner
• japanese sake
• kombu
• mirin
• muyu flower
• organic spinach
• white miso
• yellow lemon
• rare catfish
• young ginger

Ingredients

Steps

1. 1 Gently wipe the sea salt off the kombu with a clean rag.

   

2. 2 Put the clean kelp into the water and heat it slowly.

   

3. 3 minute after the water boils, turn off the heat and add the bonito flowers, and let it soak quietly for 10 minutes, allowing the fresh fragrance of the bonito flowers to slowly blend in.

   

4. 4 After filtering out excess impurities, what remains is a clear soup, which can be placed in the refrigerator for later use.

   

5. 5 Preheat the oven to 170-180 degrees, and let's cook our jellyfish and spinach first.

   

6. 6 Remove the roots of spinach and we only want the tender leaves. Why? Then look down.

   

7. 7 Blanch the spinach leaves in boiling water, which may only take 1 minute. Be sure to keep the spinach green, then put the spinach into the cool kombu juice and marinate for 10 minutes.

   

8. 8 Prepare miso sauce: add mirin, sake and kombu sauce. Mix until semi-thick.

   

9. 9 First spread the sauce on the bottom of the container, and then cover the sauce with gauze. (tips: Many people like to apply miso directly to the fish, but such a strong flavor will adhere unevenly to the surface of the fish. Use gauze to block direct contact between the sauce and the fish body, but the sauce flavor will slowly penetrate into the center of the fish through the gauze, marinating evenly and making the color beautiful)

   

10. 10 Follow the steps, wipe the fish clean, no need to season it, place it directly on the gauze.

    

11. 11 Then cover with gauze and wrap the fish body completely in gauze.

    

12. 12 Spread the miso sauce on top again and spread the sauce evenly.

    

13. 13 It basically looks like this. The next step is to put it in the refrigerator and leave it in the refrigerator for more than 6 hours to allow the sauce to fully marinate.

    

14. 14 We can also rub a little ginger paste and rub it evenly on the grater. The delicate ginger paste combined with seaweed can relieve the fishy smell. When choosing ginger, we must pay attention to it must be young ginger.

    

15. 15 Remove the spinach soaked in the kombu water, drain and spread the spinach neatly into pieces.

    

16. 16 Slowly roll it up into a cylinder shape.

    

17. 17 Cut the two ends neatly, all for the sake of beauty, oh ho ho ho!

    

18. 18 Time flies so fast, and finally more than 6 hours have passed. I can’t wait to open the gauze, take out the fish, and place it on the hollow iron mesh. (You will find that the fish marinated in gauze does not need to be washed with water again.) Then it can be baked in the oven.

    

19. 19 There is no fixed time. Through visual inspection, if the surface of the fish turns golden brown, it can be taken out. . . Oh ho ho ho, you can eat it now.

    

20. 20 The meat of sea bream is relatively firm, a bit like mackerel, but because of this, after marinating and roasting it with miso, the fish body is firmer and the meat is more delicious. Served with kombu spinach and a little bit of ginger paste, it can be eaten with a bowl of freshly cooked rice. A breakfast or an evening will become happier because of such an unexpected simple and delicious dish.