Thursday, September 13, 2012

Baked Kinki Channel Rockfish with Silken Tofu, Shiitake Mushrooms, Ginger and Scallion

 
Tonight, I'm trying out something new on the lighter side of things.  It could be a bust, but hopefully, it will be rather tasty.  

3 small whole Kinki Channel Rockfish, close to 1 lb
12 ounces extra soft/silken tofu cut into small cubes
5 fresh Shiitake mushrooms, thickly sliced
1 scallion julienned
1/2" piece of ginger, julienned
1/4 cup mirin
kosher salt
Score the rockfish on both sides.  Place into a dish and drizzle the mirin over top, and flip the fish over to evenly coat.  Sprinkle with kosher salt.  Refrigerate for an hour or so.
In a shallow baking dish, evenly distribute the tofu on the bottom and sprinkle with salt and freshly ground pepper.  Lay the rockfish on top and then place the mushrooms around the fish.  Sprinkle the ginger and scallions over top, then freshly grated pepper.  Drizzle with a couple tablespoons of the mirin.  Cover the dish with foil.  Bake at 375f for about 20-25 minutes depending on the size of your fish and then uncovered for another 10-12 minutes.  Garnish with fresh cilantro.  Fresh and yes, delicious.

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