Fish in a Bag (Italian Version) – Sakana no Tsutsumi Yaki (Italian Version)

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Serving: 2

Ingredients

2 Filet of Fish you like, such as Salmon, Barramundi, Snapper, Trout etc….

A handful of Cabbage – sliced into thin strips

1 Flat Mushroom – sliced

1/3 Zucchini – sliced into 3mm thick (4 slices per serve)

1 Tomato – sliced

1/2 Teaspoon of Dried Basil

1/2 Teaspoon of Butter – cut into small pieces

Method

1. Sprinkle salt over Fish Filet on the both sides. Wrap them with kitchen paper tower and let them sit for at least 20 minutes.

2. Preheat oven to 200 degree.

3. Prepare the 2 pieces of baking paper. On each baking paper, place Cabbage first, and then Zucchini and Mushrooms. Place the Fish on the bed of vegetables and put Tomatoes on top of the Fish.

4. Sprinkle a pinch of salt and Dried Basil on top of the Tomatoes. Sprinkle pieces of butter over it.

5. Wrap the fish with the baking paper. Fold the longer edge into the middle and twist he short edge like a candy wrap.

6. Place them onto a baking tray and bake them for 20 minutes.

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Crispy Skin Salmon with Sweet and Sour Sauce – Salmon no Amazu Ankake

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Serving : 2

ingredients

2 pieces of Salmon Fillet – skin on

1 Onion – sliced

1/2 Red Capsicums – slices

2 Spring Onions – chopped in about 5cm long

80cc of Water

1 Tablespoon of Dashing Powder (Fish Stock)

1.5 Tablespoon of Soy Sauce

1.5 Tablespoon of Mirin

1 Tablespoon of Balsamic Vinegar

3/4 Tablespoon of Flour

Method

1. Sprinkle Salt over Salmon on the both sides. Wrap it with kitchen paper towel and let it sit at least for 20 minutes. *

2. Make Crispy Skin Salmon. Heat a frying pan on high heat with a teaspoon of oil. When the frying pan gets really hot, put Salmon in the pan with skin side down. Reduce the heat to medium. Cook the Salmon for about 5 minutes or until 1/4 of bottom of the Salmon meat looks cooked. **

3. Turn and cook the Salmon for about 5-8 minutes or until the Salmon is cooked. Remove it from the pan once it is cooked. We use the same frying pan to make Amazu Sauce.

4. Make Amazu Sauce. Mix Water, Dashi Powder, Soy Sauce, Mirin and Balsamic Vinegar well.

5. Heat the pan on medium with a teaspoon of oil.

6. Add Onions, Capsicums and the white part of Spring Onions into the pan. Cook until the Onions become clear.

7. Add the green part of Spring Onions into the pan and stir fry them.

8. Sprinkle Flour over the vegetables. Mix and cook very well until the Flour is not visible.

9. Add 1/3 of Amazu Sauce mixture into the pan. Stir it with vegetables very well. Repeat the same 2 times. Make sure that Flour is dissolved and any ramp of flour is not left in the sauce. Stir it very well very time the mixture is added to make the sauce smooth and shiny.

10. Remove the Crispy Skin from the Salmon meat. Keep the skin somewhere dry to keep the skin crispy.

11. Place the Salmon meat on the serving plate. Put the Amazu Sauce over the Salmon. Put the Crispy Skin on top of it.

Note

* Method 1 helps us to remove unpleasant fishy smell from fish. Water will come out for fish after letting it sit for a while which is the cause of smell. This water will be soaked in and removed by the kitchen pepper tower. Fish can keep its lovely flavour with enough saltiness.

** To make Crispy Skin Salmon, it is important not to touch. When you tough the Salmon is only once; when you turn the Salmon over.

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