Thursday, September 2, 2010

・Sable fish steak with wasabi sauce ・

After we've done many (?) of dessert,
now it's time for main dish.
Reason that I choose this recipe is because I did it for our (my bf & me) dinner and my bf is so crave about fish and wasabi.
Luckily that I have sable fish in my fridge but actually in the recipe they use salmon, so I think you can adjust as you wanted.
But I like the taste & moisture in this kind of fish that is differrent from salmon.
Because salmon tend to have more dry texture when it cooked.
I got this recipe from Health& Cuisine magazine, March 2010 issue.

So if you already got all ingredients, let get started.

・Sable fish steak with wasabi sauce ・
For 2 pax


Sable fish steak
Sable fish (or another) 2 pieces
Salt and pepper for seasoning
Olive oil (to fry fish)

Wasabi sauce
Fish stock 1 cup
Whipping cream 3 tablespoon
Unsalted butter 2+1/2 tablespoon
All purpose flour 2 tablespoon
Chopped onion 2 tablespoon
Wasabi cream 1 tablespoon
Ebiko 2 tablespoon

1. Put salt, pepper and olive oil on the fish, leaveit for a while.
2.Fry onion with butter on the low fire until soften put in all purpose flour, fish stock and wasabi boil until sauce get thicker. Strain through the sieve. Put sauce on fire again, add whipping cream and seasen with salt and pepper.
3. Fry fish in the pan with olive oil until done. Serve with wasabi sauce and ebiko.

I found that cooking fish on a low heat you will get more satisfaction on the taste and the texture. I have done a little study and I found that when you cook on high heat even you will get the same result that you meat is cooked but the fiber and juice in the meat has been destroy by that mean. So I suggest that you should try this "slow cooked" thing and I think it will be worth trying. :)

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