Posts Tagged fish

Soy milk nabe

Warming fall food.

Ingredients for soup

  • 1.5 cups of unsweetened soy milk
  • 2 cups of water
  • Chicken powdered bouillon
  • Salt (a pinch)

Bring all to a simmer (NOT boiling!).

Then add:

  • Chopped napa
  • Sliced leeks
  • Baby carrots
  • Cubes of firm tofu
  • Chunks of tilapia (defrosted, first, in our case)
  • Mushrooms would also be a possibility if you have some on hand

Serve piping hot with a sprinkling of shichimi or pepper for an added kick. Don’t forget the rice on the side!

If you have a nabe pot in which this can be made: I’m jealous!

Some notes about nabe from a previous post (and see also this one):

Nabe (short for nabemono) is central to Japanese culture and cuisine. It is essentially a hot pot dish, cooked on the dining table, in which all different types of meat, seafood, and veggies are boiled in a special broth. Everyone is served out of the communal pot on the table, so it brings a warmth and closeness when shared among family and friends. Chankonabe is special, extra-hearty nabe that is a staple in sumo wrestlers’ training diets…which is what we had in Ginza [two years ago]: a million different types of mushrooms (yay!), along with some kind of meat, napa, onions, eggs, tofu, noodles, and some other stuff that I can’t remember. At the lovely home of a friend, we had nabe chock full of succulent oysters (sooo fabulously juicy and briny), white fish, mushrooms, carrots, napa, and and other veggies. Click to see other people’s nabe pics on Google images and a nice one on Flickr:

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Razbacado tilapia

The razbanero fun continues. This time, Yusuke selected tilapia as a vessel for the tasty sauce.

He started by smashing an avocado and mixing it with half a package of silken tofu. He seasoned it with a pinch each of salt and pepper and 1 or 2 tsp of lime juice. He spread the avocado mixture over the fish and added a few dollops of razbanero, which we mixed after the picture was taken. The result was creamy, sweet, spicy, and very much delicious.

With this meal, we also had a salad of alfalfa sprouts, halved cherry tomatoes, and raw white onions. We used the leftover avocado-tofu mixture as a dressing. Highly recommended.

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Razbanero salmon

Yes, we are loving the razbanero. Yusuke has been brainstorming all kinds of creative uses, so I expect it will be popping up chez nous rather often.

This dish is very straightforward, though, in terms of razbanero deployment. The salmon fillet was simply grilled in a pan and then adorned with chopped raw green onions, sesame seeds, and razbanero, which we spread out over the surface of the fish before eating. Incredibly easy, but so, so yummy.

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Mushroom tilapia

It looks like this little fishie is swimming, but alas for him, it’s now in mushroom sauce.

This dish began with a package of dried shitake mushrooms that my mother-in-law had sent from Japan. The mushrooms were soaked in water overnight to rehydrate them and simultaneously create a lovely broth.

Yusuke sliced the mushrooms and then added them back to the broth in a saucepan along with sliced green onions, enoki mushrooms, and a bit of water.

He also supplemented the broth with 3-4 tbsp soy sauce, 1 1/2 tbsp mirin, 1 tbsp sake, and a pinch of salt. Everything was brought to a boil and cooked briefly.

Finally, he lowered the temperature and mixed in katakuriko (Japanese potato starch) to thicken the sauce.

Meanwhile, tilapia fillets were fried in a pan with a bit of sesame oil to bring out the flavour. Last, obviously, the fish was smothered in the sauce. Mmmm.

The dried shitake wasn’t as good as fresh mushrooms—rather more chewy—but they were still quite flavourful. I really like tilapia, and once again it came out well with a delicate, non-fishy taste.

And because I love mushrooms so much, here is another gratuitous commercial from Kinoko Hokto.

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Miso cabbage and mackerel

Ah, back to Montreal grocery stores. Sad. Fortunately, Yusuke is good at making the most of a lack of quality ingredients.

Pictured above is a simple side dish of boiled cabbage. The tasty sauce was made from:

  • 1 cup water
  • 1 1/2 tbsp miso paste
  • 1/2 tbsp soy sauce
  • 1 tbsp mirin
  • 1/2 tbsp katakuriko (Japanese potato starch) mixed with 1 tbsp water

All ingredients were combined a saucepan and heated until thoroughly mixed. The sauce was drizzled over the cabbage and sprinkled with sesame seeds.

As Yusuke likes to end his recipe recital: “and that’s all.”

He also noted that the original recipe called for ground pork or beef, but he left it out, just for me. Aw.

We also had grilled mackerel with this meal, eaten with a bit of soy sauce.

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Tilapia and enoki

Yusuke wasn’t sure at first what he would be able to do with tilapia, but now that he’s used to it, the possibilities are endless. The fish has a very mild flavour and texture, so it can be combined with almost anything.

Yusuke sautéed the fish very briefly in olive oil before covering it in a lovely sauce. The centerpiece of the sauce was boiled enoki mushrooms (such funny things) along with soy sauce, sake, mirin, and dashi. The mushrooms gave the sauce a bit of thickness, and the taste was what Yusuke would describe as gentle.

Finally, the fish was topped with shichimi and alfalfa sprouts. おいしい!

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Daikon and mackerel

A very simple stew, perfect for winter: it’s said that eating daikon warms the body!

Yusuke simply peeled and chopped the daikon and combined it with chunks of mackerel (skin included). The two items were boiled together in a mixture of sake, mirin, soy sauce, and ginger—the latter to enhance the warming qualities.

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