Original Recipe: Pan fried red snapper & bok choy steamed in sake w/ a garlic-sake-miso reduction.
July 13, 2010
I had some fun messing around in the kitchen tonight. The result: pan fried red snapper with bok choy steamed in sake covered with a garlic-sake-miso reduction.
Ingredients (for a single serving):
1 medium fillet of red snapper
2-3 heads of baby bok choy
2 cloves of garlic
3/4- 1 tbsp miso paste (depending on how salty it is)
1/3-1/2 cup of junmai sake
1/4 cup of milk
1/4 cup of flour
1.5 tbsp Peanut oil
.5 tbsp Sesame oil
Sea Salt
Sesame seeds (optional)
Bok Choy and Snapper should be cooked at the same time
Instruction: Bok Choy
Wash the bok choy and cut in half, lengthwise.
Chop up the garlic.
Heat up a saute pan on medium low heat and put in 3/4 tbsp peanut oil and 1/4 tbsp sesame oil.
Drop in half the chopped garlic and let it heat up for 30 seconds.
Add in the bok choy and toss to coat with oil.
Add in a pinch of salt, half the miso paste (1/2 tbsp) and the sake. Toss to coat and cover to steam.
Reduce heat to low, cover, and let steam. Toss every 2-3 minutes until the leaves have wilted slightly. The white part should still have some crunch. Finish with salt as needed. Don’t worry if the miso paste hasn’t dissolved, it will be incorporated into the miso reduction later.
Remove bok choy from pan and plate. Reserve as much liquid as possible in the pan (it will be used later to finish the sauce).
Instruction: Snapper
Pour the milk onto a plate.
Spread the flour on another plate and mix in 1/2 tbsp of sea salt.
Heat a teflon pan to medium heat with the remaining peanut oil and sesame oil.
Pat the snapper dry with a paper cloth and dredge in the milk before coating in the flour/salt mix.
Swirl the pan and add the snapper when the oil has heated through.
Flip the snapper when it is 2/3rds cooked through; there should be a beautiful golden brown on the presentation side (the side being cooked first).
When the other side of the snapper has cooked through, remove and place over the bok choy.
Instruction: Reduction Sauce
Quickly turn up the heat in the snapper-pan and add the remaining garlic and miso. Cook for 20-30 seconds being careful to not burn the garlic.
Add the sake-garlic-miso juices from the bok choy into the snapper-pan and continue to heat on a high temperature while dissolving all the miso into the liquid.
Reduce the sake-garlic-miso sauce until you only have a few tablespoons.
Taste the sauce before you ladle it over the crispy snapper and bok choy. Be cognizant that a little goes a long way; the reduction sauce may be very salty, depending on the brand of miso paste you used. If the reduction sauce is too salty, you can add another 1/4 cup of sake and reduce for a few more minutes.
Top with sesame seeds as necessary.
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