Cooking

Serve 2-4

Ingredients:

4 fillets Toothfish (about 2.5 cm thick)

6 tbsp white miso (white miso is less saltier than other type of miso)

3 tbsp mirin 

3 tbsp sake 

1 tsp matcha (sifted)

1 tbsp sugar (optional)

Method:

1. Sprinkle salt over the fish and set it aside for 30 minutes. The salt will draw out excess moisture and reduce the odour of the fish. 

2. Combine white miso, mirin, sake, matcha, sugar (optional) in a bowl, pour the marinade into a flat bottomed airtight container.

3. Pour 2 Tbsp sake over the fish to rinse off the salt. Gently pat dry with a paper towel to remove the moisture. There is no need to wash the fish under running water.

4. Cover the fillets with the marinade. Cover the container and keep it in the refrigerator for up to 2-3 days. If you prefer your fish less salty, you should only marinate 3-24hours day. It depends on your liking level of saltiness.

5. Remove fish from the marinate container:  Using your fingers to wipe off the marinade of the fish completely. There is no need to wash off the marinate with water. Do not leave any excess marinade on the fish; otherwise, it will burn easily. 

6. Place the fish skin side up on a baking sheet lined with parchment paper/silicone mat (for baking).

7. Preheat the oven to 200ºC with a rack placed in the center of the oven. 

8. Bake the fish approx. 20 mins or until the surface is blistered and browned slighly.

9. Carefully remove the fish with a spatula and remove any burnt miso from the fish. Serve hot. 

Enjoy!

Tips:

Suggest fish type: Salmon, Cod. Halibut, Toothfish, Sea Bass

You can individually wrap the fish with plastic wrap and store it in a freezer bag for up to 2-3 weeks. Defrost in the refrigerator before cooking.

You can keep the cooked leftovers in an airtight container and store it in the refrigerator for 3 days and in the freezer for up to a month.

Serve 2

Ingredients:

2 pcs 180g wild caught fish fillet (pad dry)

1/2 cup White rice (equal parts)

1/2 cup Sugar (equal parts)

1/2 cupLoose tea leaves (Kamairicha Fired Green Tea) (equal parts)

Method:

Prepare a wok, place aluminum foil on the bottom of the work  (you just need enough to hold your tea blend in place). This creates a barrier between the wok and the tea so that it can be heated up without burning and becoming bitter.   

Add your rice, sugar and tea blend to the foil, then turn on the wok to high heat until the tea just begins to give off a bit of smoke. This should take a few minutes. 

Place the fish to the wok, setting it into the steamer.  Give each fillet enough space for the smoke to circulate.   

Then, create as tight a seal using a lid, foil, wet towels, to keep as much of the smoke in the wok as possible. This will smoke the fish more efficiently, and also prevent your kitchen from getting too smoky.   

Lower the heat to medium and partially cook the fish: 

Salmon thinner cuts, will need about 7 or 8 minutes on the heat

Cod and halibut will need about 10 minutes. 

Next, turn off your stove and move the wok from your heat source, leaving the lid on so that the smoke can continue to infuse into the fillets, settling onto the surface of the fish as a caramelised residue. 

Allow the fish to smoke while off the heat for about the same time it spent over a burner; Salmon approx. smoke for 7 minutes.   

Carefully unveil your fish so that you don’t get burned by any excess steam. 

Best to serve it warm, but can be chilled and enjoyed cold.   

Tips:

Suggest fish type: Salmon, Cod. Halibut, Sablefish (gindara), Toothfish

Type of tea: Hojicha, Fired tea, Roasted tea,

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