It's night 3 of the Pheast and I thought I would post a fish that was pulled from local waters, off of Montauk in Long Island. This is Hake, a firm meaty fish that is very similar to cod. I used some Japanese elements in this dish just to shake things up a little bit.
I made the puree by tossing diced sweet potatoes in sesame oil and roasting them until tender. Then I ran them through a food mill and whipped them with some more of the oil.
The red cabbage was pickled in rice wine vinegar with a healthy amount of fresh garlic and ginger. It looked and tasted like the pickled ginger you get with sushi and was a nice counter-balance to the rich sauce.
The sauce was made by cooking the fish bones and trimmings down with water, vinegar, white miso paste, garlic and onions. Then it was strained and blended to get a nice smooth consistency. White miso has a soy sauce-like savoriness with a hint of almost caramel sweetness to it. It's very versatile, sometimes even seen in desserts.
And the fish was cooked as I cook most fish, dusted in Wondra flour and seared in hot oil.
To keep with my theme and incorporate some Phish with my fish, I'll end with some Phish lyrics, which, aside from them being in Japanese, are completely irrelevant to this post...
ミトスティック時間 (Mitosutikku Jikan)
ミトスティック隠して (Mitosutikku Kakushite)
ミトスティック取り出した, 時間 (Mitosutikku Toridashita, Jikan)
ドド頭がShock (Do Do atama ga shock)
ドド頭がShock (Do Do atama ga shock)
I made the puree by tossing diced sweet potatoes in sesame oil and roasting them until tender. Then I ran them through a food mill and whipped them with some more of the oil.
The red cabbage was pickled in rice wine vinegar with a healthy amount of fresh garlic and ginger. It looked and tasted like the pickled ginger you get with sushi and was a nice counter-balance to the rich sauce.
The sauce was made by cooking the fish bones and trimmings down with water, vinegar, white miso paste, garlic and onions. Then it was strained and blended to get a nice smooth consistency. White miso has a soy sauce-like savoriness with a hint of almost caramel sweetness to it. It's very versatile, sometimes even seen in desserts.
And the fish was cooked as I cook most fish, dusted in Wondra flour and seared in hot oil.
To keep with my theme and incorporate some Phish with my fish, I'll end with some Phish lyrics, which, aside from them being in Japanese, are completely irrelevant to this post...
ミトスティック時間 (Mitosutikku Jikan)
ミトスティック隠して (Mitosutikku Kakushite)
ミトスティック取り出した, 時間 (Mitosutikku Toridashita, Jikan)
ドド頭がShock (Do Do atama ga shock)
ドド頭がShock (Do Do atama ga shock)