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@Jasmine & Musashi and I made a whole fish with hijiki ponzu, toasted grains, and a shiso and mizuna salad. I love it when fellow industry friends come over to cook :) We wanted to make a Japanese-inspired shared plate, and started with the idea of a whole fish. Ponzu brings out some brightness, the greens are herbaceous to cut the “fry” taste out of the fish, and for texture we added my toasted grains (recipe in the book!). Ponzu recipe: 118ml soy sauce 28g bonito flakes 1 strip kombu 50ml water 90ml rice vinegar 118ml mirin 15 ml yuzu or to taste 1 clove garlic (around 15g) 1 small knob ginger (around 20g) Rehydrated hijiki- you’ll only need around 50g of dry hijiki since it expands so much after rehydrating. Directions; Add soy sauce, water, bonito flakes, and mirin to a small pot and bring it to a boil. Once it boils turn off the heat and steep it for 30 minutes before straining. Add in the rice vinegar, and yuzu. Grate in the garlic and ginger. Add in your rehydrated hijiki and let this sit for a couple hours, it gets better the longer it sits and the hijiki soaks up the ponzu and the flavors marry together. Serve with your favorite fish #seafood #food #fish #ponzu
Duration: 60 sPosted : Sun, 17 Mar 2024 22:58:15Views
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