Baked kuromutsu

By on February 29, 2012
Kuromutsu or Japanese blue fish is usually found throughout Japan’s coastline in the deep sea all year round. Seasonally, they are abundant in winter but you can find them in the Tsukiji fish market until early spring. It is one of the most delicious oily fish available locally with a distinct marbled white meat that is popularly eaten by the Japanese as sashimi. Here’s a basic butter recipe on a bed of colourful grilled vegetables that brings out the best in this white fish.Ingredients (serves 3-4)

1 medium size sweet potato
1 potato
1 large yellow bell peppers
1 large red bell pepper
6 baby corns
2 tsps capers
2-3 cloves medium size garlic
1 tsp minced garlic
4 tbsps white wine
100 grams melted fresh butter
1/2 cup extra virgin olive oil
Saffron threads
1/4 cup chopped parsley
3 slices lemon

Appropriate amount of olive oil-EXV

Method of preparation

1. Vegetables:a) Preheat oven to 210C. Cut the bell peppers vertically, remove seeds, wash and bake until skin is partly brown in colour. Set aside. (You can use a gas grill instead of oven.)

b) Boil sweet potato and potato until tender, peel and cut into squares.

c) Boil baby corn until half tender. It is best eaten al dente.

2. Fish
Preheat oven to 210C. Mix white wine, melted butter, saffron, a dash of salt, pepper, minced garlic, ginger and rub sauce on to fish. Arrange fish fillets in a baking dish sprinkle with a small amount of flour and put garlic slices on top. Remove roasted garlic from the oven as they brown. Leave fish to cook. Usually it takes about 20 minutes depending on the oven temperature. Add olive oil little by little while baking.

3. Arrange a bed of grilled bell peppers, sweet potato, potato and baby corn on each plate. Put baked fish on top. Garnish with sliced anchovies, roasted garlic, capers, and parsley. Put a lemon slice on the side. Pour the leftover oil on top of fish. Sprinkle with salt and pepper to taste. Serve hot.

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