Raw = Fresh
It is my food formula. When you think about Tsukiji Fish Market, you can see where my idea comes from. For this reason, I feel really strange to see a lot of fish shops in this city selling frozen fish.
We buy our favourite New Zealand King Salmon from this fish monger. His NZ King Salmon is always beautiful, sashimi-grade and “freshly raw”. On the other hand, he also sells frozen seafood – even his oysters are frozen. One day he told me his belief. He believes freezing seafood straight away on the boat is the best way to keep the freshness. Ummm… OK…
When we visited him to pick up the beautiful raw salmon the other day, we found Fremantle Sardines sold at a reasonable price (not $3 each like other shops!!). Frozen, of course. According to him, they were “freshly frozen”.
Sardines are one of my favourites…, but I have never seen frozen sardines (except bait)… By the way, is “freshly frozen” a possible term?
When he say disapproval on my face, he threw a few of these frozen Fremantle sardines into my bag, saying “I supply them to most of the high-end restaurants in Perth”.
I had to rush back to him for a kilo of them.
Of course, you do not eat them raw (especially when it comes to sardines which are commonly known as perishable fish. Even we eat them raw only a the trusted restaurant). However, they were fresh. Yes, they are “freshly frozen”. Although my “fresh” and his “fresh” might be slightly different, I must admit that it is possible, and he knows what he is doing with fish!
SO!!! I am really excited to be able to add sardines to my regular repertoire.
As my first sardine recipe on this blog, I chose this traditional Japanese dish called “Iwashi no Shoga ni” – Simmered Sardines with Ginger.
This is sardines simmered in sake, soy sauce and mirin (called Japanese Three Sacred Treasures by me!) with ginger. Ginger gives a freshness and sweetness to the dish and matches with the unique and strong flavour of sardines.
The key of this dish is to use “fresh” sardines, either raw or frozen, whichever are available!
I really feel like home when I eat this sardine dish with Japanese rice (aka my precious)… This is so Japanese… If you miss Japanese home cooking like me, please try this recipe. I guarantee you will feel like you are in Japan.
Ingredients: 6 Sardines (if you use frozen sardines, defrost them in the fridge) 10g of Ginger - cut into julianne For Simmering Sauce 150ml of Water 50ml of Cooking Sake 2 Tablespoons of Soy Sauce 1 Tablespoon of Sugar 1 Tablespoon of Mirin
How to Clean Sardines 1. Under gently running cold water, rinse the sardines and scrape off the scales with a knife. 2. Cut off the heads. 3. Cut an incision along the belly. Remove the guts from the opened belly. 4. Wash both inside and outside of the sardine under gently running cold water and pat dry.
Method: 1. In a small/ medium size pan, in which the sardine can fit perfectly, put all ingredients for the simmering sauce and half of the ginger. Bring it to boil. 2. Once it is boiled, reduce the heat to medium/low. Lay the sardines in the pot. Cover with a *drop lid (Otoshi-buta) and simmer for about 10 minutes. 3. Remove the drop lid and add the remaining ginger. Put the drop lid back on and simmer for another 10 minutes. 4. Turn the heat off and let it stand for about 3-5 minutes to cool them down slightly (so that it is easier to lift the sardines up without breaking the meat). Plate sardines up with some ginger and sauce while warm.
*Otoshi-buta (drop lid) Otoshi-buta is a lid which is smaller than the dimension of the saucepan. The lid floats on top of the liquid in a pan. Otoshi-buta helps heat to be distributed and flavour to be observed into each ingredient evenly. It also assists ingredients with holding in the position, so that they can keep their shapes. Otoshi-buta is commonly made by wood, but if you do not have one, you can substitute it with aluminium foil or baking paper. <How to make Otoshi-buta with aluminium foil or baking paper> Cut aluminium foil that covers a saucepan that you are using. Make a circle shape by tucking the edge, so that it can be fit inside of the saucepan. Make a cross incision in the middle that will work as a vent during simmering.