Sunday, April 12, 2009

Drum Fish with Sweet Soy Sauce (Kabayaki Drum Fish)

“I want to eat that kabayaki eel, again,” my husband said. Whenever we talk about our last trip to Kyoto, in Japan last year, we eventually come up to the day when my husband and I had the most delicious eel I had ever had. The eel was farmed, which is very close to being like wild cough in Japan. In that particular restaurant in Kyoto, they cook eel with a specially selected charcoal on front of you. The eel was very crispy and juicy in a wonderful sweet soy sauce. Ah, I want to eat the kabayaki eel again! Although it is impossible to get fresh and healthy eel here, sardine can be found in Louisiana and it is good when prepared in the kabayaki way. However, I was not lucky to find sardine last time. Yet, I came across fillet of fresh wild drum fish. So I decided to try this fish fillet in kabayaki sauce. Surprisingly, the fish was cooked very nicely with sweet soy sauce and we enjoyed every bite of it while recalling our unforgettable days in Kyoto!
1 lb Drum fish fillets
¼ cup cornstarch
Olive oil
Red pepper

Marinating sauce:
3 tbsp sake (or mirin, which is sweet rice wine with a low alcohol content)
2 tbsp soy sauce
1 tbsp freshly ground ginger

Sweet Soy Sauce:
3 tbsp sake (or mirin)
2 tbsp soy sauce
1 tbsp sugar

1. Place all of the ingredients for the marinating sauce in a small bowel and mix well. Place the drum fish fillets in a shallow dish and pour the marinating sauce. Marinate for 30 minutes to 1 hour.
2. Place all of the ingredients for the sweet soy sauce in a small bowel and mix well.
3. Take out the marinating sauce with paper towel from the fillets .
4. Put the cornstarch in a shallow dish and add the fillets and coat well.
5. Heat oil in a fry pan. Place the fillets and fly both sides on medium heat until the surface becomes brown.
6. Add the sweet soy sauce and continue cooking until the sauce slightly caramelizes.
7. Transfer the fillets to serving plates. Season with red pepper and serve it over rice or with rice!

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