Tag: rice

Miso Black Cod

On By CandiceIn Dairy Free, Entree/Main Course, Fish, Gluten Free, Jewish Food, UncategorizedLeave a comment

img_3082Serves 4
INGREDIENTS

¼ Cup Sake
¼ Cup Mirin
4 Tablespoons Saikyo Miso (or White Miso)
2 Tablespoons Sugar
4 Pieces Black Cod Fillets about 1/2 Pound/250 Grams Each (Also known as Sablefish – You can also substitute Salmon, Seabass or similar)
Oil for cooking

METHOD (Marinade)

  1. Make marinade (per below) and marinate fish 1-2 days in advance. If you are short on time, let it marinate for at least a few hours.
  2. Combine the mirin and sake in a small saucepan over high heat and bring to a boil.
  3. Boil for 20 seconds to allow the alcohol to evaporate.
  4. Turn the heat to low and whisk in the miso paste and sugar.
  5. Whisk over medium heat without letting the mixture boil until the sugar has dissolved.
  6. Remove from heat and allow to cool to room temperature.
  7. Pat the fish fillets dry with paper towel. Slather the fish with the marinade and place in a glass/porcelain dish. Cover tightly with plastic wrap and leave to marinate for 1-2 days.

To Cook the Fish

  1. Preheat oven to 400°F/200 °C
  2. Heat an oven-proof skillet over high heat on the stove.
  3. Lightly wipe off any excess miso clinging to the fillets, but don’t rinse it off. Discard excess marinade from fish.
  4. Place a small amount of oil in the pan, once hot add the fish skin-side-up to the pan and cook until the bottom of the fish browns and caramelizes in spots, about 3 minutes. Flip and continue cooking until the other side is browned, 2 to 3 minutes.
  5. Transfer to the oven (Skin-side down) and bake for 5 to 10 minutes, until fish is opaque and flakes easily.
  6. Serve with vegetables and rice.

Asian Shrimp Rice Bowl

On By CandiceIn Dairy Free, Entree/Main Course, Gluten Free, Salads, Uncategorized, VegetablesLeave a comment
img_2639
Asian Shrimp Rice Bowl – http://www.oceansbetweenkitchens.com

INGREDIENTS 
Serves 4

20 Large Shrimp (Shell and Tail removed)
3-4 cups Cooked Rice
2 Shredded Carrots
1/4 Sliced English Cucumber
4 Tbsp Pickled Ginger
1 Sliced Avocado
Handful Beansprouts
1/2 Cup Thinly Sliced Green Onion
Fresh Cilantro (Coriander)
Sesame Seeds

SAUCE
3 Tbsp Soy Sauce or Gluten Free Tamari
3 Tbsp Mirin
3 Tbsp Rice Wine Vinegar
1.5 Tbsp Sesame Oil

Combine all sauce ingredients in a bowl to serve.

METHOD
1. Place a serving of rice in the bottom of a bowl, add shrimp, carrots, cucumber, ginger, avocado and beansprouts.
2. Sprinkle with green onion, cilantro and sesame seeds.
3. Drizzle sauce over rice bowl.

Arroz Con Pollo

On By momshcooksIn Entree/Main CourseLeave a comment

Chicken and rice cooked together in one pot makes for a heavenly meal. When entertaining it is the best dish to make as not much mess and a little goes a long way. The flavor from the chicken cooked with the rice and vegetables is only made better by the addition of white wine.

INGREDIENTS

3 tbls oil
1 large onion – finely chopped
2 cloves garlic – minced
1 carrot – chopped
1 stick celery – chopped
200 g fresh peas or a tin of peas
1 pkt chicken portions
1 cup white wine
salt & pepper to taste
1/2 tin chopped Italian tomatoes
1 1/2 cups hot chicken stock
1/2 tsp saffron soaked in the chicken stock
2 bay leaves
2 tbls chopped parsley
3/4 cup rice. I use long grain rice.

METHOD
1. In a skillet heat the oil.
2. Add the onion and garlic and saute till glassy. Season the chicken with salt & pepper and brown both sides.
3. Pour over the wine and simmer for 5 minutes.
4. Add the rice, tomatoes, carrots, celery, peas and chicken stock.
5 Place bay leaves in the mixture. Bring to the simmer and lower the heat.
6. Cover and simmer gently for 35 minutes until the liquid is absorbed and the chicken and rice is cooked.
7. Sprinkle with chopped parsley before serving