1. Prepare a Saba fish fillet. Cut into halves. And make a cut on the skin side.
2. Boil some water. Add fish fillet in. Once fish turns white, take them out. Soak in cold water and wash them clean.
3. Heat a pan. Add in 1 cup water, 1/4 cup cooking wine, 1/4 cup mirin, 1 tablespoon sugar. Bring to boil. Dissolve in 1 tablespoon miso. Put fish in. Also add in a little ginger slices. Simmer for 5 mins.
4. Add in green pepper. Simmer for 2 mins. And take the pepper out.
5. Dissolve in another tablespoon miso. Turn up the heat and reduce sauce for a little while.
6. Take the fish out into the plate. Pour the sauce over fillet. Serve with green pepper and green onion shreds.
Fish is soft, juicy and tasty.
My husband loves it.
For the marinade:
2 tbsp miso paste,
2 tbsp mirin (Japanese sweet cooking wine)
2 tbsp soy sauce
1 tsp water
Mix well in a bowl.
Place salmon steak into marinade and rest for 2 hrs.
Preheat oven to 180 degree C.
Bake for 20 mins.
1. Cut a small salmon fillet into small chunks. Coat them with a little corn starch.
2. Heat a little oil in the pan. Add in a little chopped garlic and ginger, sauté till aromatic.
3. Put in salmon chunks. Fry each side till a little light brown. Pour in enough hot water covers salmon.
4. When water boils, add in Tofu chunks, and a little kelp. Cover the pan with lid. Boil for 5 mins.
5. Add in 1 tsp miso. Stir to dissolve. When soup boils again, sprinkle chopped spring onion and a little salt.
Mushrooms you like.
Miso 2 tsp
Dried Kelp (Seaweed)
1. Add enough water in the pot. Put in dried kelp. Turn on the stove.
2. When the water boiling, put in tofu chunk and mushrooms. Cook for around 10 mins.
3. Add in miso, and quickly stir evenly. When water starts boiling again, turn off the stove.