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Grilled white fish (grilled white fish with green onion butter sauce)｜Takeshi Takeshima's extreme rice / Kiwami-Meshi's recipe transcription

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武島たけしの極み飯 / Kiwami-Meshi

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Ingredients

cod : 2 animals
White green onion : 1本
塩 : 適量
胡椒 : 適量
小麦粉 : 適量
バター : 20g
ポン酢 : 大さじ2
みりん : 大さじ1

Time required

25minutes

Procedure

1) Prepare white fish 00:59
Sprinkle the fish with salt and pepper and let it sit for 10 minutes.
Wipe off the water that comes out of the white fish with kitchen paper.
Sprinkle flour all over the fish.
After dusting, shake off excess powder.
2) 白ネギを切る 01:15
Slice the white onion diagonally.
3) フライパンで焼く 03:03
Add oil (not listed) to a hot frying pan.
Add 1, grill for 3 minutes on each side from the skin side, and remove to a plate.
4) ソースをつくる 03:58
Add butter to 3 frying pan and melt.
Add white onion and fry well.
Add the ponzu sauce and mirin, and stir-fry until thickened.
5) しあげる 05:09
3に4をかけて完成。

Point

・Preparing the white fish on the pack can reduce the amount of washing.
・By sprinkling it with shiromi and flour, the moisture will not evaporate and it will not dry out even when baked, and it will be browned and more fragrant. (Potato starch can be substituted)
・Because most of the odor of fish is under the skin, if you grill the fish from the skin side, the odor will be almost gone.
・Use soy sauce, mirin, vinegar: 1, 1, 1 instead of ponzu for a refreshing taste.
・You can sprinkle green onions, sesame seeds, pepper, shichimi, Japanese pepper, etc. on top of the finished sauce.