As I mentioned in the classic cocktail post, an Asian Mignonette is an interesting and delectable variation for an oyster topping.
Having only tried it a few times at the schmanciest of restaurants, I was intrigued to see how the homemade version would stack up. Turns out: really darn well.
This particular blend has a depth of flavor that lends a whole new element to the oyster, but it still brings the tang you’re looking for with an oyster garnish. Again, if you’re working with quality oysters, I say go naked: splash of sauce and slurp.
1/2 cup of sake
2 shallots, minced
1/4 cup of minced ginger
1/2 cup of rice wine vinegar
3 teaspoons of soy sauce
3 tablespoon of chopped cilantro
3 green onions, chopped
- Mix all ingredients.
- Let sit for 30 minutes.
This is a super simple, standard, and healthy fish dish. You can serve it with any favorite side. I love miso, and with all the different varieties widely available these days, you can pretty much use it with all recipes. I would suggest dark miso for meats and light miso for seafood. One amazing idea from the amazing chef David Chang that I plan on using extensively, MISO BUTTER (Ming Tsai also is a miso butter fan)! All you have to do is combine white miso with room temp butter. Slab this on corn, potatoes, steak, pasta, asparagus, bok choy, legumes; the options are endless and delicious. Fun fact about miso, like sushi, it originated in China but is more associated with Japanese cuisine as they are the ones that refined the process of making and incorporating it in their cuisines. In the 7th century miso became a necessary part of the samurai diet. -ts
2 skinless cod fillets (6 ounces each)
1/4 cup sake
1/4 cup white miso paste
Less then 1/4 cup sugar
- In a small saucepan, combine sake, miso, and sugar. Whisking constantly, cook over medium heat until sugar has dissolved. Remove from heat, and let cool completely.
- Coat pyrex with grapeseed oil (any oil will do); add fish, and coat with sauce (you will not need all the sauce as that is enough to coat 4 filets). Let them marinade for about an hour.
- Heat broiler. Broil until fillets are browned on top and opaque in the center, 10 to 12 minutes. Remove from oven; serve immediately.