Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, sake glazed halibut over rice. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sake glazed Halibut over rice is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Sake glazed Halibut over rice is something that I have loved my entire life. They’re nice and they look wonderful.
Halibut is brushed with a rice wine and miso glaze then broiled until golden in this quick and easy recipe for an Asian-inspired main dish. Use sake instead of rice wine if desired. Turn the medallions over and brush with the remaining miso mixture. Sake is a dry rice wine generally available where wines are sold.
To get started with this recipe, we must prepare a few components. You can cook sake glazed halibut over rice using 7 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Sake glazed Halibut over rice:
- Make ready 1 tsp fresh ginger root
- Make ready 1 cup Sake
- Get 1/2 cup teriyaki baste
- Take 2 Halibut
- Prepare 1 green onion
- Take 1 cup hot cooked white rice
- Get 1/2 cup thawed edamame beans
Place halibut on the baking tray and cover. Fresh fish lies on a bed of colorful, miso-tinged rice. Miso-Marinated Sea Bass with Shiitake Soy Glaze Sauce - How To Series. Hiroyuki Terada - Diaries of a Master Sushi Chef.
Steps to make Sake glazed Halibut over rice:
- Prepare rice
- Preheat broiler on high. Combine ginger, sake and teriyaki baste in a small sauce pan. Bring to a simmer over medium high heat for 7-9 minutes or until reduced by half. Set aside.
- Place halibut in stainless pan, brush with 2 tbsp or the glaze mixture. Broil 8-10 minutes.
- Slice onion. Add onion edamame beans and 1/4 cup glaze to the rice and microwave for 2.5 minutes.
- Place rice mixture on a plate, top with halibut and drizzle with glaze and serve.
Miso-Marinated Sea Bass with Shiitake Soy Glaze Sauce - How To Series. Hiroyuki Terada - Diaries of a Master Sushi Chef. For the miso halibut, mix the miso paste, sugar, soy sauce, sake and mirin together in a large glass bowl until well combined. Brush the edges of the wonton wrappers with a little of the beaten egg mixture, then fold each wrapper in half over the mixture, to form a triangle shape, and seal the edges. Be the first to review this recipe.
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