@Grilled Tilefish With Red Miso@
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mServes 6n @amadai (red tilefish) 120 gms @seri (Japanese parsley) 1/5 bunch @nameko mushrooms 50 gms @green sansho pepper a little @hatcho-miso 120 gms @ichiban-dashi 5 cups 1) Cut tilefish into 2 cm squares and grill over a burner until browned on @ all sides then blanch. 2) Clean nameko and blanch lightly. 3) Mince seri and soak in water to remove bitterness. 4) Heat ichiban-dashi in a pan and add miso, straining to evenly @ distribute. Heat pieces of fish in this miso broth. 5) Arrange fish, nameko, and seri in bowls. Pour miso broth into bowls. @ Flavor with sansho. |