Ingredients with Measurements:
- 2 unshiu (mandarin oranges)
- 4 fillets of white fish (such as cod or halibut), about 6 ounces each
- 1 tablespoon kinkoji (fermented rice seasoning)
- 1 tablespoon soy sauce
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon sake (Japanese rice wine)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Aluminum foil
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut the unshiu in half and squeeze the juice into a small bowl. Set aside.
3. In another bowl, mix together the kinkoji, soy sauce, mirin, sake, and vegetable oil.
4. Season the fish fillets with salt and pepper.
5. Brush the kinkoji mixture onto both sides of the fish fillets.
6. Place the fish fillets on a sheet of aluminum foil and fold the edges up to create a packet.
7. Grill the fish packets for about 10-12 minutes, or until the fish is cooked through.
8. Remove the fish from the grill and carefully open the packets.
9. Drizzle the reserved unshiu juice over the fish and serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 8g
Protein: 35g
Substitutions for ingredients:
- Kinkoji can be substituted with miso paste.
- Unshiu can be substituted with orange juice.
Variations:
- Add sliced green onions or chopped cilantro to the kinkoji mixture for added flavor.
- Use salmon or tuna instead of white fish.
Tips and tricks:
- Make sure to brush the kinkoji mixture evenly on both sides of the fish to ensure even flavor.
- If using a grill pan, make sure to oil it before grilling the fish.
- Use a spatula to carefully remove the fish from the aluminum foil packets.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the fish in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Serve the fish on a bed of steamed rice and garnish with sliced unshiu or green onions.
Garnishes:
Sliced unshiu or green onions
Pairings:
Serve with a side of steamed vegetables, such as broccoli or asparagus.
Suggested side dishes:
Steamed vegetables, rice, or a side salad.
Troubleshooting advice:
If the fish is not cooked through after grilling, return it to the grill for an additional 2-3 minutes.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kinkoji is a traditional Japanese seasoning made from fermented rice. Unshiu, also known as satsuma mandarins, are a type of citrus fruit that originated in Japan.
Flavor profiles:
The kinkoji seasoning adds a savory, umami flavor to the fish, while the unshiu juice adds a sweet and tangy flavor.
Serving suggestions:
Serve the fish with a side of steamed rice and vegetables for a complete meal.
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Region: Japanese