Jay's Recipes

2017.06.27

【Sautéed Snapper with shiokoji sauce, matcha flavor】Jay’s Hacco-licious Recipes vol.28

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

【Sautéed Snapper with shiokoji sauce, matcha flavor】Jay’s Hacco-licious Recipes vol.28

Ingredients:

1 fillet Snapper
2 tbsp all purpose flour
1 tsp olive oil

Shio-koji sauce
1tbsp shio-koji
Pinch of matcha powder
1/2 tsp olive oil
1/2 tsp rice vinegar

Preparation:

Sautéed Snapper:
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.

Koji sauce:

【Sautéed Snapper with shiokoji sauce, matcha flavor】Jay’s Hacco-licious Recipes vol.28

1, Put all ingredients in a bowl.
2, Mix well.

Jay’s note

Matcha is becoming quite popular in New York.

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.

Jay Asanuma

Jay Asanuma

Chef, certified holistic health coach, and researcher of health foods. He was selected as a chef for Honmura-an New York branch in 1987, the restaurant a three star recognition from the New York Times. Years later, in order to broaden culinary repertoire, he relocated to Paris also traveled over the world. He has made a cup of miso soup for the Dalai lama in foundation dinner in New York. His focus now lies in unique Japanese fermented foods which will be next "superfood". And as health coach, his knowledge covers a variety of health theories, such as macrobiotics, raw food, Ayurveda, fasting, and juicing etc.   blog:NY Holistic Style

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