Sunday, April 2, 2017

Braised Fish in White Wine Recipe

This dish is a balance of texture and taste. One of my successful experimental fish dish which have immediate approval and request to have it cooked again soon.

2 Fish Fillet (Red Grouper, Cod, etc)
300ml of Fish Stock
300ml White Wine / Cooking Sake
2 diced in cubes Water Chestnut
2 tablespoons of diced in cubes Yellow Onion
1 tablesppon of diced in cubes Ginger

Garnish with
2 tablespoons of Ikura
Chopped Coriander and Parsley
Drizzle some Olive Oil

Serve with
Grilled Asparagus

Step 1: Bring the Fish Stock to a simmer.
Step 2: Add in Fish Fillet skin side down and let it simmer for 5mins with the lid on.
Step 3: Turn the Fish and add in Onion, Water Chestnut and White Wine. Continue to let it simmer for another 5mins with the lid on.
Step 4: Lastly, when the Fish is cooked, transfer the fish to a serving plate. Pour the sauce over the fish. Arrange the Grilled Asparagus. Garnish it with Ikura, Coriander, Parsley. Drizzle some Olive Oil and serve immediately.

Give this recipe a try and hope you like it too.

- Fish Stock & White Wine ratio can be adjusted to your liking.

Click here for our blog page Cooking Recipes - Japanese Cuisine for more recipes. Hope you will be inspired~

Samgye-tang (a.k.a. Korean Ginseng Chicken Soup) Recipe

1 whole Ginseng
3 tablespoons of Korean Glutinous Rice
1 small whole Chicken (White/Black)
2 tablespoon Salt
4 small Red Dates
12 peeled whole Garlic cloves
2L Water
Pinch of Salt to taste
Scallion for garnishing

Step 1: Soak Korean Glutinous Rice for 1 to 2 hours. If you're using dried Ginseng, pre-soak for 1 to 2hours.
Step 2: To clean the Chicken, rub inside and skin with Salt then rinse to remove all the Salt. Trim off and discard excess Chicken fatty skin around the chicken neck and bottom for less oily soup.
Step 3: Bring the Water to a boil in a deep pan.
Step 4: Stuff the Chicken Cavity with Korean Glutinous Rice, Red Dates and Garlic. Optional, you can tie (truss) the chicken legs with kitchen twine.
Step 5: Place the Chicken and Ginseng in the simmering Water and cover the pan. Bring it to a boil. Lower the fire and let it simmer for about an hour.
Step 6: Season with Salt to taste.
Step 7: Lastly, when the chicken is cooked, transfer it to a stone serving bowl or claypot or serving bowl. Garnish it with Scallion and serve immediately.

Click here for our blog page Cooking Recipes - Korean Cuisine for more recipes. Hope you will be inspired~