FISH cookbook NAOMI MATSUO
FISH cookbook Season By Season
Naomi Matsuo
CONTENTS About the Hooked on Fish Cookbook..................4 Helpful Hints for Using the Cookbook.................5 Eat Safe Fish Quick Reference Guide...................7
Spring
Summer
Grilled AmberJack.................11
Fried Mackerel ......................21
Bonito Carpaccio...................13
Sea Bass Cuban Style.............23
Wasabi Trout.........................15
Unagi Teriyaki.......................25
Autumn
Winter
Citus Tuna Steak...................29
Monkfish Miso Pot................35
Quick Sardine Curry..............31
Yellowtail Tostada..................37
Maple Salmon.......................33
Pickled Herring Salad............39
Spring
Spring
Bonito Carpaccio Ingredients Seared bonito, thinly sliced ..........about 10 cm slab Ponzu ......................................5Tbs. Ginger (grated) ........................1tsp Doubanjiang ............................1tsp Mizuna ....................................1 bunch Shiso leaves...............................5 Kujo leeks (or scallions) Ponzu (to sprinkle over garnishing)
Method 1. Mix the ingredients in a bowl. Similarly, mix the ingredients in a bowl. 2. Spread the ingredients on a tray or plate and cover the sliced bonito on top to marinate. After about 10 minutes, flip the slices over and let sit for another 10 minutes. 3. Arrange the marinated bonito on a platter (discard the marinade). Garnish with the vegetables in the center. 4. Just before serving, sprinkle a bit of ponzu sauce over the vegetables and serve.
Season By Season 13
Summer
Summer
Fried Mackerel Ingredients Aji (Japanese mackerel)................2 Flour ...........................................1 3/4 cups (3 ounces) Panko...........................................1 3/4 cups (3 ounces) Tonkatsu sauce Fillet the mackerel and remove big bones on belly side.
Method 1. Mix flour and small amount of water, then make the batter. Toss the flour on the mackerel, dip in the dough, and place Panko on all the surface of the fish. (You can use beaten egg instead of flour batter as well) 2. Deep fry it until it became golden brown. 3. Sprinkle the Tonkatsu sauce on top.
Season By Season 21
Autumn Autumn
Citrus Tuna Steak Ingredients Tuna steak....................................1 Pinch of salt and pepper Extra-virgin olive oil, divided.......3 Tbs. Soy sauce .....................................2 Tbs. Freshly minced ginger..................1 tsp Garlic, minced.............................2 cloves Chopped cilantro.........................1/2 cup Juice of lime, plus the zest Sugar............................................1 tsp Avocado, thinly sliced...................1/2 Spinach........................................4 cups
Method 1. Season both sides of the tuna with salt and pepper. In a small bowl, whisk together 2 Tbs. oil, soy sauce, ginger, garlic, cilantro, lime juice, zest and sugar. Add the fish and marinate for at least 2 hours in the fridge. 2. In a small skillet heat the last Tbs of oil. Add the spinach and wilt slightly. Toss in a teeny pinch of salt and pepper. Remove from heat and set aside. 3. Remove the fish from the marinade and grill (or sear) for 2 minutes on each side. Keep it rare in the center. 4. Pour the remaining marinade into a small saucepan and reduce until it becomes thick, 2 minutes. Top the wilted spinach with the grilled fish, followed by the sliced avocado and a nice drizzle of the reduction. Season By Season 29
FALL FALL
Winter
Winter
Monkfish Miso Pot Ingredients Water...........................................4 cups Dashi kombu...............................4” Length Mirin...........................................2 tsp Sake kasu.....................................1/4 cup Miso............................................1/3 cup Monkfish(cut into large pieces)....1 pound Carrot..........................................1 Gobo (burdock)...........................1/2 Tokyo negi...................................1 Shimeji mushrooms.....................2 ounces Shirataki noodles.........................1 package Shungiku.....................................1/2 bunch Napa cabbage..............................3 Leaves Mitsuba.......................................1 bunch
Method *If you have time, soak the kombu in the water for at least one hour to make the stock for the nabe. *If not, you can simmer the water and kombu for about ten minutes. 1. Remove the kombu from the water, then add the mirin, sake kasu, miso and monkfish along with any tougher vegetables like carrot, gobo, and Tokyo negi. 2. Simmer all the ingredients together until the monkfish and vegetables are tender (about 20-30 minutes). When you’re ready to eat, just add the rest of the vegetables and bring it back to a simmer until they’re cooked. Top with the mitsuba and serve with rice. Season By Season 35
Š Ocean Press 2015