Grouper with Plum Jelly Sauce 梅ゼリーソース添えハタ
How to make Grouper with Plum Jelly Sauce Recipe - This lovely dish featur es complementary colors, flavors and textur es. The grouper is light in color and has a smooth textur e while the umeboshi has bold color and flavor.
Ingredients:
2 tablespoons water
1 teaspoon gelatin
2 tablespoons rice vinegar
2 teaspoons mirin
2 teaspoons soy sauce
1 teaspoon umeboshi (pickled plum) paste
4 ounces (120 grams) grouper
1 tablespoon daikon (white radish)
2 small slices hot pepper
1 tablespoon tobiko (flying fish roe)
1 tablespoon finely chopped scallions
Method:
1. Prepare the plum jelly: in a small bowl, combine the water and gelatin; set aside for 5 to 10 minutes.
2. In a small pot, combine the rice vinegar, mirin, soy sauce and umeboshi. Heat over medium heat just until the temperature reaches 160°F.
3. Combine the gelatin and water with the umeboshi mixture in a small container and refrigerate until chilled.
7. To serve, drop a spoon of plum jelly onto the middle of the grouper slices and top with tobiko, grated daikon, grated hot pepper and scallions.
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| Grouper with Plum Jelly Sauce 梅ゼリーソース添えハタ |
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