Friday, January 3, 2014

A Fish Dish Cooked Japanese-Italian Style

Aside from the Philippines, of course, Japan and Italy are my much-loved food havens. Ramen and pasta are my absolute favorite. Now, let me take you to a Japan and Italy tour as I cook something special to someone special – my family.

Now, let us go to my open kitchen. The kitchen in our house, located at the terrace, so, it always feels like you have a show or something with a lot of audience passing by. The feel of a celebrity chef, aw. Ha-ha! It never is bad to dream. Love it. Let’s start cooking!


Ingredients:
-Cream dory (or any white fish of your choice)
-Button mushrooms (drained)
-Asparagus (fresh or canned)
-Japanese Soy Sauce (I prefer Kikkoman)
-Japanese seasoning
-Chopped garlic and onion
-Eggs
-Flour
-Evaporated Milk

For the asparagus, I used the bottled one. Hassle-free! Just drain it.
For the Japanese seasoning, I used the one from Ajinomoto. You can use other ones if you desire.
Just wanted this because this is for fish flavoring.     

Procedure:
1. Wash the cream dory. Pat it dry. Cut into square pieces. The size depends on how big or small you wanted it.


2. On a plate, mix flour and one pack of Japanese seasoning.

3. On a bowl, crack an egg, remove the yolk and reserve the egg white.

4. Start frying! Dredge the fish in the flour mixture. Then, dip it on the egg white. Lay them on the pan with hot cooking oil. Don't crowd the pan. Fry until golden brown. Set aside.

This technique will help you preserve the flavor inside the fish.
As the fish makes contact first with the flour mixture.
The egg white then conceals the flavor inside.
5. On a skillet, sauté chopped garlic and onion. Throw in the mushrooms and asparagus. Season it with one pack of Japanese seasoning and Kikkoman.


6. Scoop the sautéed ingredients, let the oil drip on the pan, and set aside.

7. Now, make a béchamel! On the same skillet, shower the left oil with flour. Stir until they mix together. Then, pour in evaporated milk. Adjust to your desired consistency.

8. Lastly, put back on the pan the fried fish and the sautéed ingredients. Drizzle with white pepper and serve!


This is my own recipe. I named this dish: fish fillet in bechamel sauce with a Japanese twist. I cooked this for my family this lunchtime. I hope you’ll be inspired and cook this for your family as well. It tasted so, so good! The tanginess of Japanese was present and the Italian creaminess was just another compliment. Try it out! Eat. Have fun. Kudos to good food!




GET IN TOUCH WITH JAHRIC LAGO:

No comments:

Post a Comment