Authentic Tokyo Dinners: Your Cookbook for Home-Made Japanese Meals & Appetizers by Anthony Boundy

Author:Anthony Boundy [Boundy, Anthony]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-04-17T22:00:00+00:00

20. Snapper with Miso Butter and Broccolini

The marinade in this recipe is sourced from a Matsuhisa recipe, with less sugar. The fresh fish available generally cannot be marinated for a long time, so the time is cut down to a few hours. Then the fish is broiled and finished in the oven, if need be.

Serving Size: Makes 2 servings

Cooking Time: 30 minutes counting prep time

Ingredients: • 1 tbsp. miso paste, white

• 3/4 ounces of unsalted butter, softened

• 1 tsp. of oil, sesame

• Two x 6 ounce snapper fillets, skinless

• 1 tbsp. of soy sauce

• 2 red chilies, small, sliced thinly

• 2 broccoli bunches, sliced lengthways

• Juice from 1/2 of a lime

• 1 tbsp. of oil, peanut

• 1 tsp. of seeds, sesame

• 5 1/4 ounces of mushrooms, stalks trimmed, mixed types enoki and shimeji

• For garnish: Spring onions, sliced thinly

Instructions:

1. Preheat oven to 375F. Use baking paper to line a baking dish.

2. Combine butter and miso. Spread on the snapper.

3. Combine peanut oil, soy sauce, chilies and sesame oil in a medium bowl. Add sesame seeds, broccolini and mushrooms. Toss and combine them.

4. Spread the mixture in the base of your baking dish and top it with the snapper.

5. Roast for about 20 minutes, or until the broccolini is tender and snapper is barely cooked. 6. Squeeze lime juice over snapper, and scatter with extra chilies and spring onions.

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