It was a good buy that I took a Akamutsu (Doederleinia berycoides ?) for 660 yen. This fish is not very common in everyday life. It has white meat and very juicy. I heard the price of this fish has been increasing these days, and it is one of the expensive fish.
The fishmonger recommended me to grill or put in nabe, and it is also fresh enough for sashimi. I was in the mood for western style dish, so that I made Acqua pazza.
The fishmonger recommended me to grill or put in nabe, and it is also fresh enough for sashimi. I was in the mood for western style dish, so that I made Acqua pazza.
Roast the fish with olive oil, and then steam with soaking liquid of dried tomato and white wine. Add clam, black olive, tomato, caper and herb salt and steam again. It is very easy to cook, but looks gorgeous. Only difficulty might be to get good olives and caper. An average supermarket doesn't have them in Japan. Even if they are not added, I think it is still OK.
After finish the fish, I put some spaghetti in the liquid in the pan. It was also really nice!
After finish the fish, I put some spaghetti in the liquid in the pan. It was also really nice!
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