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Tuesday, November 3, 2015

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.
4. Slice the grouper into several thin, even slices (Fig. a).
5. Arrange the grouper slices on a round serving dish, laying the pieces as you rotate the dish so that they overlap slightly (Fig. b).
6. Grate the daikon and hot pepper together using a vegetable grater (Fig. c).

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.

Grouper with Plum Jelly Sauce Recipe
Grouper with Plum Jelly Sauce 梅ゼリーソース添えハタ
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