@madebymusashi
Jasmine & Musashi3 course seafood lunch that musashi made for my parents 🐟🍚 recipe notes below!! 🐟 Steamed Halibut 🐟 1/ prep halibut by removing skin and slicing into portions. Prepare a 10% salt brine (ratio of salt and water). Make sure to stir the salt in until the water becomes clear. Add halibut into salt brine and leave for 20 minutes. 2/ Prepare the scallion garnish. Julienne scallions and soak in ice water until serving. 3/ after 20 minutes, strain fish and rinse with shaoxing wine. 4/ add to a steamer basket and cook till done (about 4 minutes). 5/ add to shallow dish. Season with fish sauce, dark soy, black vinegar, yondu, sesame oil, sugar, white pepper. Add garnish of sliced ginger and scallions and splash with smoking hot oil to release aromatics. 🍣 salmon carpaccio 🍣 1/ salt cure salmon fillets for 15 min. Take a paper towel and brush the salt off and slice thinly. 2/ arrange on a plate. Add lemon zest, lime zest, diced cucumber, diced red onion, and thai basil. season lightly with sesame oil, fish sauce, soy sauce, lime juice, yondu and lemon juice. Serve immediately. 🥣 fish head soup 🥣 1/ cut the gills off fish head. Add to a small pot and cover the head with water. Add thinly sliced ginger, splash of shaoxing wine, kombu, and scallion whites. Bring to a simmer, cook for 30 minutes. 2/ strain broth and add back to the pan. Add silken tofu and healthy amount of yondu. Season to taste with soy, shaoxing, and salt. 3/ Before serving, Musashi also added some salmon and halibut scraps left over from prep of the other two dishes. #seafoodrecipe #fishrecipe #steamedfish #homecooking #nycfoodie #bayarea #dinnerideas #recipeideas
On the profile · Jun 17, 2023