2.5 hours before you want to eat, prepare the marinade/glaze.
Combine the soy sauce, sake and brown sugar. Place marine in a non-reactive seal-able container. Place fish fillets inside, toss to coat, seal and let marinade in refrigerator for 2 hours.
1 hour before you want to eat, prepare the rice:
Thoroughly wash the rice until the water runs clear, about 1-2 minutes. Add rice to a pan with tight fitting lid. Add 2 cups of water to pan. Cover. Bring to a boil over medium-high heat. Once boiling, reduce heat to simmer. Cook until all liquid is absorbed, about 35 minutes. When done, remove from heat, quickly sprinkle Mirin over rice, fluff to distribute, then re-cover until ready to plate.
About 20 minutes before you want to eat, preheat oven to 475 degrees Fahrenheit.
In a saute pan over medium or medium-high heat, combine the mushrooms, sake, soy sauce, chicken stock/broth, butter and garlic. Bring to a boil, then lower heat just enough to keep the mixture reducing. Now, place the fish and 2/3 of the marinade in a casserole dish. Place in oven and cook for about 10 minutes or until fish flakes easily and is opaque. Internal fish temperature should be 145 degrees Fahrenheit. While the mushrooms and fish are cooking, steam the snow peas til firm tender. Remove dish from oven and serve immediately.
For plating: Use pasta shaped dishes (higher sides) or square plates with elevated edges. In each of two dishes, place a layer of the black rice. Next added a layer of snow peas, just enough to provide some beautiful green, and sticking out just a bit. Next place some of the mushroom mixture, then finally a fish filet on each. Take some of the glaze left from the oven casserole and drizzle over the fish. Serve and enjoy.
This is a fairly easy dish to prepare. You can substitute low sodium soy sauce if you cannot find dark soy sauce. I buy dark soy sauce on Amazon. It is well worth finding if you prepare Asian style dishes and need a deeper rich flavor. Also, I highly recommend not substituting the black rice for any other type of rice. If you do not have Sake, you can substitute dry vermouth, although it is not as good as Sake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (769g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 331 (38%)|
|Amt Per Serving||% DV|
|Total Fat 36.8g||49 %|
|Saturated Fat 12.5g||63 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 168.6mg||52 %|
|Sodium 1222.2mg||42 %|
|Potassium 781.2mg||21 %|
|Total Carbohydrate 72.6g||21 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 69.2g|
|Protein 44g||63 %|
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Calories per serving: 861
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