|YIELDS: 4 Servings||PREP TIME: 15 mins||COOK TIME: 15 mins||TOTAL TIME: 30 mins|
Crispy Skin Uku
2 uku filets (substitute red snapper)
1 cup sake
1 cup mirin
1 cup miso paste
1 cup sugar
2 tbsp soy sauce
2 tbsp butter
Cooked white rice, for serving
Thinly sliced green onions, for garnish
Sesame seeds, for garnish
Lemon olive oil, to taste
Dried Ika Lomi Salad
½ qt dried ika
½ qt halved cherry tomatoes
½ qt julienned white onion
2 bunches green onions, julienned (white parts only)
½ cup olive or canola oil
½ cup apple cider vinegar
¼ cup fish sauce
salt and sugar, to taste
- Begin by filleting the uku, if not using prepared filets.
- For the salad, combine the onion, green onion, tomatoes, and ika in a large bowl. Toss to combine.
- In a squirt bottle or mason jar, combine the oil, apple cider vinegar, and fish sauce. Shake until well combined.
- Add a few tablespoons of the dressing to the salad, season with a pinch of sugar and salt. Toss to combine, taste, and adjust seasoning/add more dressing, if needed.
- To make the glaze, add the sake and mirin to a medium saucepan and bring to a boil. Let simmer for several minutes until reduced slightly.
- Remove from heat and stir in the miso paste and sugar. Stir well and return to medium heat.
- For the fish, heat 1-2 tablespoons oil in a large pan over medium-high heat. Carefully add the fish, skin side down, and let cook for 5-6 minutes. Do not flip.
- Once the fish begins to brown, add several spoonfuls of the glaze to the pan and begin basting the fish with it.
- Add the soy sauce to the pan and continue basting.
- Add the butter and mix until melted. Remove the pan from the heat.
- To serve, start with a bowl of white rice. Top with some of the ika salad, then add an uku filet.
- Spoon some extra glaze over the fish, garnish with sliced green onions, sesame seeds, and a drizzle of lemon olive oil. Enjoy!