|Japanese Kingklip Satay with Wasabi Mango Rice
1 recipe Kabayaki Eel Sauce (recipe follows)
1 1/2 lb boneless, skinless kingklip fillets
Long, thin bamboo skewers
2 cups medium grain rice
3 1/2 cups water
1 1/2 tsp salt
1/4 cup chopped dried mango
1 TBS prepared wasabi paste (or more to taste)
2 sheets of lightly toasted sushi nori (optional)
Prepare the Kabayaki sauce according to the recipe, then simmer gently to thicken until reduced to 1/3 of its volume. Let cool.
Dry the fish well and check for bones by running your fingers up and down the 'seams' of the fillets. Cut each fillet lengthwise along the seams (more or less) into four long strips.
Thread each strip lengthwise onto 1 or 2 bamboo skewers. Brush the fish with the eel sauce and place in the refrigerator uncovered to dry the glaze (you can also dry the glaze with a small electric fan.) After 10 minutes, brush another layer on and allow to dry also.
While the glaze is drying, rinse the rice thoroughly and place in a lidded saucepan with the water, salt, and dried mango. Bring to a boil, cover, reduce heat to low, and cook until done.
When the rice is almost ready, heat the broiler or grill with high heat. Place the skewers on a broiling pan and broil for just a few minutes until the fish flakes readily. (Note: Keep a close watch on the fish as it will cook very quickly)
To serve, mix the wasabi paste into the rice and divide between 4 plates. Sprinkle each serving with a half-sheet of the nori, if desired. Top with the broiled kingklip.
Makes 4 servings
1/2 cup soy sauce
1/2 cup mirin
1/4 cup sugar
Pour all ingredients in a saucepan. Bring to a boil and simmer on low heat for a few minutes. Stop the heat and cool the mixture. Store the sauce in a sterilized container/bottle in the fridge.