Ingredients with Measurements:
- 1 pound of white fish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, grated
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 4 cups of water
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Chopped scallions for garnish
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes until fragrant.
2. Add the white fish fillets to the pot and cook for 2-3 minutes until lightly browned.
3. Add the soy sauce, mirin, and sake to the pot. Stir to combine.
4. Pour in the water and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 15-20 minutes.
5. Season the soup with salt and pepper to taste.
6. Ladle the soup into bowls and garnish with chopped scallions.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the onion, garlic, and ginger. Low heat for simmering the soup.
Serving size:
4 servings
Nutritional information:
Calories: 150
Fat: 4g
Carbohydrates: 4g
Protein: 24g
Substitutions for ingredients:
- Any white fish can be used instead of the recommended white fish fillets.
- Rice wine vinegar can be used instead of mirin.
- Dry white wine can be used instead of sake.
Variations:
- Add sliced mushrooms to the soup for extra flavor.
- Use chicken or vegetable broth instead of water for a richer soup.
- Add a splash of lime juice for a tangy twist.
Tips and tricks:
- Be careful not to overcook the fish, as it can become tough and rubbery.
- Use fresh ginger for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a sprinkle of chopped scallions on top.
Garnishes:
Chopped scallions
Pairings:
- Steamed rice
- Crusty bread
Suggested side dishes:
- Steamed vegetables
- Salad
Troubleshooting advice:
- If the soup is too salty, add a splash of water to dilute the flavor.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
- Make sure to cook the fish thoroughly to avoid any foodborne illnesses.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Kusaya-style fish is a traditional Japanese dish that originated in the coastal town of Odawara. The fish is salted and dried before being grilled or boiled to create a unique flavor.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Japanese