Recipe: Appetizing Sake Glazed Fish with Enoki

Sake Glazed Fish with Enoki. Enoki - エノキ - mushrooms are long, thin white Japanese mushrooms with very slim stems and small caps. They grow in clusters and, once cooked, have a mild flavor that usually does a nice job of melding with the nuances of whatever spice combinations you're preparing them with. Tajima striploin with radicchio, puffed barley, enoki and wasabi ankake.

Baste the inside of the fish with some of the soy glaze; reserve the extra glaze. Layer the cilantro, garlic, and ginger in. Sakamushi (steamed in sake) Fish is a very authentic Japanese dish and sometimes served in kaiseki-ryori (multi-course haute cuisine) but it's easy to make. You can cook Sake Glazed Fish with Enoki using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sake Glazed Fish with Enoki

1. It's 2 of x0.25 lbs Tilapia/Fish Fillets.
2. It's to taste of Salt.
3. It's to taste of Black Pepper.
4. It's 2 tbs of Unsalted Butter (divided).
5. It's 2 cloves of Garlic (minced).
6. You need 1 tbs of Ginger (minced or grated).
7. You need 0.3 cup of Sake/Mirin (or Cooking Wine).
8. It's 1 tbs of Rice Vinegar.
9. It's 0.5 tbs of Salt.
10. It's 0.5 lbs of Enoki Mushrooms.
11. Prepare 3 tbs of Sliced Green Onions.

You are all set to make this dish! Enoki/shiitake would be perfect as an alternative to shimeji. Enoki (Flammulina velutipes), also known as velvet shank, is a species of edible mushroom in the family Physalacriaceae. Japanese enoki and shiitake mushroom soup is a beautiful and heart-warming dish that can be easily and Staple Japanese ingredients such as soy sauce and sake primarily season this soup Either chicken broth, vegetable broth, or even a Japanese dashi broth of konbu (kelp) or katsuo (bonito fish).

Sake Glazed Fish with Enoki instructions

1. Rinse and pat dry the tilapia fillets. Season with salt and pepper..
2. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter and then add the tilapia fillets. Cook 1-2 minutes on each side or until golden and cooked through. Remove the fillets from the pan and set aside..
3. In the same pan over medium heat, add the remaining tablespoon of butter and then stir in the garlic and ginger. Cook for 1 minute or until soft..
4. Add the sake, rice vinegar, salt, and mushrooms to the pan, and increase the heat to high. Cook for 30 seconds to 1 minute, or until the mushrooms are tender. Season with additional salt and pepper, if desired..
5. Serve the tilapia garnished with green onions..

To make the miso glaze, combine mirin and sake or stock in the smallest saucepan you have and bring to a boil over high heat. Whisk over medium heat until sugar has dissolved. Giant hot pots were family-dinner mainstays in my house when I was growing up. We'd grab a few of our biggest platters and pile them with thinly sliced meats, sliced savoy cabbage, scallion batons, and—my favorite—big bunches of snowy enoki mushrooms. Fresh enoki mushrooms have finally made it to the mainstream in the US markets.