How to Make Japanese Steamed Whole Fish with Miso-Tamarind Sauce Asian Cooking Recipe Cuisine

Japan Steamed Whole Fish with Miso-Tamarind Sauce

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2-inch piece tamarind pulp

1/2 cup hot water

2-3 tbsp red miso

2 tbsp palm or brown sugar

2 tbsp shoaling wine or dry sherry

2 cloves garlic, finely chopped

1 tsp grated fresh ginger

1 stalk lemongrass, white part only, peeled

2 whole snappers, cleaned

2 shallots, cut into 1-inch diagonal slices

2 medium red chilies, seeded and sliced

2 tbsp chopped fresh cilantro


Directions:

In a small bowl, combine tamarind and hot water and let stand for 10 minutes. Strain, pressing on solids with back of a spoon. Combine tamarind juice with miso, sugar, wine, garlic and ginger, stirring until smooth. Set aside.

Cut lemongrass into 4-inch lengths. Cut these in half lengthwise and put pieces inside fish. Make 3 diagonal cuts on each side of the fish.

Lay each fish on a square of parchment paper. Cover each side of fish with one-half of miso mixture and scatter one-half of shallots and chilies over.

Fold top and bottom or paper, twisting ends and tucking them under to secure. Refrigerate for 1-2 hours to marinate, turning occasionally.


Cook in a  covered steamer over rapidly simmering water until opaque throughout, about 15 minutes. Spoon juices over fish and sprinkle with cilantro to serve.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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