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Redfish with Asparagus


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:

Nutritional Information

This delectable and aromatic meal is made with classic Asian ingredients like kombu and katsuoboshi, which add hints of a savory taste. There is also rice wine vinegar to offer a uniquely tart flavor, accompanied by a sweet flavor of cornmeal. With sansho leaves to add the perfect fragrant texture, this meal is the ideal thing to bring family or friends together.

Ingredients

  • 14 oz Redfish (filet)
  • 12 Asparagus Spears
  • 4 in Kombu
  • 1 oz Katsuobushi
  • 1 tsp Salt
  • 1 tsp Soy Sauce
  • 2 tbsp Cornmeal
  • Rice Wine Vinegar
  • 6 Sansho Leaves

Directions

  • 1. Slice the fillet. Trim any wood bits from the asparagus base. Wipe the kombu with a damp cloth.
  • 2. Soak seaweed in 16 oz water for 30 minutes, then heat water. Remove kombu when water begins to simmer.
  • 3. Put katsuobushi in the broth. Boil. Remove saucepan from heat. Strain the stock through a sieve. Add salt, soy sauce.
  • 4. Add a few drops of vinegar to water in pan. Add asparagus and a few drops of vinegar to boiling water.
  • 5. Sprinkle salt on fish. Dip in cornmeal. Dunk in boiling salted water. Cook fish pieces in a steamer. Remove asparagus from the vinegar water. Poach in katsuobushi-flavored stock. Crush Sansho leaves to release aroma.

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