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 梅ゼリーソース添えハタ