Tyrone Biggums no more!
Well I can't believe it's taken me this long to update. Oh wait, yes I can! I didn't have a home until this past weekend! We were finally able to find a place to live after a solid month of searching. Not being able to speak Korean really worked against us but we finally found a place that has the location, size, and price that we could work with.
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For marinade
a 1-inch piece fresh gingerroot
1 cup mirin
1/2 cup sake kasu (fermented lees of Japanese rice wine)
1/2 cup tamari or soy sauce
1/4 cup white miso
1/4 cup rice vinegar (not seasoned)
2 tablespoons packed brown sugar
six 6- to 7-ounce skinless pieces red snapper or similar white fish
1 tablespoon vegetable oil
Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
Arrange fish in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
Preheat oven to 400°F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve fish with curry sauce.
Curry Sauce:
a 1-inch piece fresh gingerroot
1 stalk fresh lemongrass
1/2 cup mirin
1/4 cup dry white wine
3/4 cup well-stirred canned unsweetened coconut milk
2 cups heavy cream
2 teaspoons Thai green curry paste
Peel gingerroot and finely chop. Discard outer leaf from lemongrass and trim root end. Thinly slice lower 8 inches of stalk and in a 2- to 3-quart saucepan combine with gingerroot and mirin. Boil mixture until mirin is reduced to about 3 tablespoons. Add white wine and boil until liquid is reduced to about 1/4 cup. Add coconut milk and cream and boil, stirring occasionally, until thickened slightly. Pour sauce through a fine sieve into a bowl and stir in curry paste. Season sauce with salt and pepper. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce before serving.
I usually serve it with rice that has been cooked with coconut milk and fresh ginger or something similar.
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Thanks, you may have just made my wedding even more awesome! I just sent that over to the caterer and I hope it's not too expensive for them to make for the price they quoted. I told her I might be able to get some of that stuff in Japan or cheaply at a local Asian grocery store. I'm glad whitefish can be used!
I can't believe you won't be there this weekend. Sad sad sad!!! Well, we actually still have the option of doing our visa run in the 2 places you mentioned and meeting up but if your plans are with others who don't want other dumbass Americans crashing, then perhaps we'll just stick with Osaka or Nagoya (turns out there is no consulate in Kyoto, drats!)
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I've never heard of Ringerhut, but we've got some tasty places around here. Maybe what we can do is spend Saturday in Kyoto, and then Sunday do more local stuff before you have to head back.
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I will let you know ASAP about our status. As it looks right now, it's going to be damn difficult getting anywhere in Japan this weekend with such short notice. I don't know if his damn bosses think of that little problem. So it looks like we might have to come next weekend if that's the case and totally screw up his birthday bonanza weekend. Totally K-style, natch.
Where in Europe is your honey going?
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