Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, sake glazed halibut over rice. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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. Turn the medallions over and brush with the remaining miso mixture. Sake is a dry rice wine generally available where wines are sold.
Sake glazed Halibut over rice is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look wonderful. Sake glazed Halibut over rice is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have sake glazed halibut over rice using 7 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Sake glazed Halibut over rice:
- Prepare 1 tsp fresh ginger root
- Prepare 1 cup Sake
- Take 1/2 cup teriyaki baste
- Prepare 2 Halibut
- Prepare 1 green onion
- Take 1 cup hot cooked white rice
- Prepare 1/2 cup thawed edamame beans
Whisk miso, rice wine and mirin together in a small bowl until smooth. Place halibut on the baking tray and cover. Soy Ginger Glazed Halibut with Asian Slaw. Bring remaining glaze to a simmer over low heat.
Instructions 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.
Combine rice vinegar, ginger, miso and olive oil in jar with tight fitting lid. 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. I used halibut here, but of course, you could use whatever you like best or whatever you see on sale.
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