5/26/2008

Japanese Spanish Mackerel


This is easy dish for lunch or dinner using seasonal white fish and asparagus.
Sawara is Japanese Spanish Mackerel and its Chinese character indicates its season. The left side is " fish " and the right side is Spring, so it means Spring Fish. Original recipe is from Orange Page 's " Harapeko Recipe ( Hungry Recipe) ". I changed little portion of it.
Ingredients:
2 slices of Sawara ( Japanese Spanish Mackerel )
You can use other white fish also.
4 to 5 stalks of green asparagus, 1/2 of round Camembert Cheese , salt , pepper, butter
1. Cut cheese into bite size. Break the bottom of the green asparagus at the point where it breaks naturally if you fold it. If the outer skin is hard at the lower part still, then skin the surface little. ( I didn't. I just broke the bottom = the hard part. ) Cut the fish into the bite size also. Salt & pepper the fish.
2. Melt a tea spoonful butter in the pan ( at medium heat ) and start cooking asparagus. Sprinkle a pinch of salt. When the asparagus is coated with the butter, take them out into a bowl.
3. If the butter in the pan is not enough, add little more. Put the fish into the pan. Brown the surface and put the asparagus back into the pan. Add the cheese into the pan. Stir and dress the fish and asparagus with the cheese. When the cheese starts melting, put out the fire.
( I put too much salt on the fish. The cheese is salty enough, so please watch. Also, it was bit fishy, so I would recommend to add a spoonful white wine when you cook the fish. )

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