Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sake glazed halibut over rice. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Sake glazed Halibut over rice is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Sake glazed Halibut over rice is something which I’ve loved my whole life. They are fine and they look fantastic.
For the miso halibut, mix the miso paste, sugar, soy sauce, sake and mirin together in a large glass bowl until well combined. Brush the edges of the wonton wrappers with a little of the beaten egg mixture, then fold each wrapper in half over the mixture, to form a triangle shape, and seal the edges. In a medium saucepan, bring the mirin and sake to a simmer.
To begin with this recipe, we must prepare a few components. You can cook sake glazed halibut over rice using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Sake glazed Halibut over rice:
- Make ready 1 tsp fresh ginger root
- Make ready 1 cup Sake
- Get 1/2 cup teriyaki baste
- Get 2 Halibut
- Take 1 green onion
- Prepare 1 cup hot cooked white rice
- Prepare 1/2 cup thawed edamame beans
You can substitute halibut fillet, if desired. Sake is a dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes sake brewed from rice that has been milled. Soy Ginger Glazed Halibut with Asian Slaw.
Instructions to make Sake glazed Halibut over rice:
- Prepare rice
- Preheat broiler on high. Combine ginger, sake and teriyaki baste in a small sauce pan. Bring to a simmer over medium high heat for 7-9 minutes or until reduced by half. Set aside.
- Place halibut in stainless pan, brush with 2 tbsp or the glaze mixture. Broil 8-10 minutes.
- Slice onion. Add onion edamame beans and 1/4 cup glaze to the rice and microwave for 2.5 minutes.
- Place rice mixture on a plate, top with halibut and drizzle with glaze and serve.
Bring remaining glaze to a simmer over low heat. Combine rice vinegar, ginger, miso and olive oil in jar with tight fitting lid. Whisk miso, sake (or rice wine) and mirin in a small bowl into a smooth paste. Place the halibut medallions on the prepared baking sheet and brush the tops with half the miso glaze. Turn the medallions over and brush with the remaining miso mixture.
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