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.
Sautéed Snapper with shiokoji sauce, matcha flavor
1 fillet Snapper
2 tbsp all purpose flour
1 tsp olive oil
Pinch of matcha powder
1/2 tsp olive oil
1/2 tsp rice vinegar
1, Sprinkle flour on both side of snapper, and take off extra.
2, Heat flying pan and put oil, then place snapper fillet skin side down.
3, When the skin become crispy, flip fillet and cook through.
1, Put all ingredients in a bowl.
2, Mix well.
Matcha is becoming quite popular in New York. I see many girls are having Starbucks Green Tea Crème Frappuccino in summer time. (Why it says green tea, not matcha?). Actually I have never had it, but I believe matcha’s bitterness will be great substitute of chocolate. In Japanese Kaiseki Cuisine which is Kyoto style traditional cooking, we use matcha for cooking sometimes. One of the popular way is “Matcha-jio”. This is a just mixture of sea salt and matcha powder. It’s used as salt, especially for tempura instead of dashi sauce.