My favourite Japanese Recipe
I have been doing a little housekeeping here at Noodles and Rice and thought this would be a good time to bring back my favourite recipe of all time. Coincidently this was the first recipe that I posted here, but it has since become a regular in our house and also the starting point for a lot of experimentation. Here it is, back from the vault, “Okuyama Lightning Fish”
I was hoping for a great recipe for my first post here at Noodles and Rice and I think I have found it. Last night a friend dropped by with some fish from her home town and proceeded to cook it for us. In literally less than 5 minutes she came, cooked and left leaving the fish simmering on the stove. I don’t know what the recipe should be called but I have decided to name it Okuyama Lightning Fish to remember the chef, the style and the ingredient. This dish is not only very fast but exceptionally good. Ours was made with what looked like red sea brim but I think it would be just as good with any mild fish. At home in Australia I would be trying it with Morwong or bream or perhaps big steaks of snapper. Try whatever you have and I don’t think you will be disappointed. Here is the recipe:
- 1 cup water
- 1 large knob of fresh or frozen ginger
- 1 medium sized fish or large pieces
- 1 cup cheap sake
- 1/2 cup soy sauce
- up to a tablespoon of brown sugar
In a fry pan or wok, sitting on medium heat, put about a cup of water and some really roughly cut ginger. Drop in the fish, either whole or in large pieces. Add the sake and soy and then add just enough brown sugar to make it taste perfect. Place a piece of foil over the lot as a loose lid and let it simmer for about 15 minutes. By that time the liquid will have reduced a bit and you can check if the fish is cooked. If so, lay it on a bed of rice and serve with some fresh vegetables. The fish tastes superb and the rice absorbs all of the wonderful sauce. Try some of the chunks of ginger as well. They are not to every one’s taste but if you like ginger you’ll love these.
If you’re looking for an express meal, and you have the ingredients handy, give it a shot. I don’t think you will be able to look a fish in the eye again without thinking of this recipe. Thanks Mrs Okuyama!
