Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.
・1 filet Fish
・4 leaves of Green lettuce
・1/4 Onion, 5pcs Black olive
・Dressing (1tbsp olive oil, 1tsp lemon juice, salt pepper for taste)
1: Mix miso and mirin in a bowl
2: Spread 1/2 miso marinade on a flat container, and place fish filet on it
3: Cover with remain of miso marinade
4: Set in the refrigerator for 2days
5: Wipe off miso marinade gentry with a cloth
6: Place Saute pan on the heat with little oil
7: Saute fish filet on low heat both side
8: Cut Grarefruit, lettuce, onion, olive into approximately size.
9: Mix Olive oil, lemon juice, salt, pepper in a bowl
10: Cut fish, and mix other ingredients and place on a plate
Miso marinated fish is classic preparation in Japanese cuisine. Fish becomes smokey deep flavor, and irresistible. after marinate filet for couple of days.Fish is little easy to burn when it’s cooking on the pan, you may also use medium heat oven.