Wednesday, 10 April 2013

Gindara Steak

The main spices were basic; salt and pepper. But you need more for the sauce; soy sauce, wine (I skipped it since I didn't eat/drink alcohol), sugar, sesame oil ( I didn't have it in my fridge so I used usual palm oil); vinegar (idem), and grated ginger. Oh and I add a bit of oyster sauce to give more Chinese flavor. The cooking process was easy, as it only need less than 10 minutes. You need to heat skillet and rub its inside surface with fresh ginger (new tips, it helps prevent sticking!) and place the fillet in the pan after sprinkle its both sides with salt and pepper. The recipe said I should wait two minutes for both sides, but to be honest I didn't really count, just used my feeling; when the skin started crisp, it means enough. Then you need to mix the sauce ingredients and pour over the fish. Gently shake the pan to blend and distribute the sauce evenly then braise without lid for 1 or two minutes. For the serving, you may use chopped spring onions or coriander as well. Teriyaki Marinade/Sauce (For 2 small cod steaks) - 1 tbs sugar - 1 tbs mirin - 2 tbs soy sauce (I use Lee Kum Kee and it works fine but you may want to use a Japanese brand like Kikkoman) Adjust accordingly if you are cooking bigger steaks or would like more teriyaki dipping sauce. 1. Marinate for at least an hour. Heat a little oil in a skillet. When the oil is hot, lower the flame. Hold up the marinated cod steaks and let them "drip dry" a little before you toss them into the pan. Do not throw away the marinade. 2. Make sure you cook over a very small flame because the fish will char (due to the sugar in the teriyaki marinade). The steaks cook very quickly, especially if cut small, so make it snappy - about a minute each side. Place on serving plate. 3. In a separate saucepan, bring the marinade to a quick boil. Serve in a saucer.


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