Tuesday, April 20, 2010

Back to Donabe Cooking...Tagine-style Donabe Sakana Dish 2

More seafood... Here's "DAY 2" of tagine-style donabe sakana (fish) dish. Another whimsical stuff.

Before the sakana course, I smoked some jumbo scallops with my fabulous donabe smoker, "Ibushi Gin". I just felt so lucky to own something so amazing like this donabe. All I did was just leaving the seasoned scallops in Ibushi Gin (with the smoke chips) and smoked over high heat. As always, the scallops came out so smoky outside and so tender/ pure texture inside. Fantastic! They were served with a little drizzle of pumpkin seed oil and seasalt on top, in the new mini glass plates which I picked up from an antique vendor at Beaune Saturday market in Bourgogne.

For the sakana (fish) course, I cooked cod fish in the tagine-style donabe, "Fukkura-san".

Steam-fry Cod in Light Broth
1. In the skillet of Fukkura-san, saute the sugar snap peas in macadamia nut oil for a couple of minutes. Transfer the peas into a plate. Set aside.
2. Add a little sesame oil to the skillet and saute minced ginger and garlic. Lay the cod filets (seasoned with salt and pepper) in the skillet. Spread julienned carrot over the fish.
3. Combine 3/4 cup Chinese-style chicken stock (hot), 2 tablespoons sake, 1 tablespoon mirin, and 1 tablespoon light-color soy sauce (usukuchi shoyu), and add the mixture to the skillet.
4. Cover with the lid and steam-fry for 5 minutes over medium-heat.
5. Adjust the seasoning of the broth with a pinch of salt. Return the sauteed sugar snap peas back to the skillet. Cover and continue to steam-fry for a couple of minutes.

How tasty and satisfying the dish was! I love cooking fish with Fukkura-san so much.

Happy donabe life.