The dashi and miso vinaigrette can be refrigerated separately for 2 days.
Doenjang is available at Korean markets.
Wine: Zesty, mineral-driven Grüner Veltliner.
Loved it, initially seemed intimidating but its basicaly get together a dashi broth, sear some veg and throw it in the broth, sear a fish, place ontop of your veg and pour in the broth. I recommend adding a little chili to the broth and sesame seeds to garnishRead More
A New Twist to Fish!!! I will review this dish as soon as I make it, one piece of information that I would like to share with all the potential fish cooks out there is: I know that lemon is a popular condiment for fish and shrimp and crab, what I am suggesting from years of experimentation is substitute LIME for the LEMON. The difference is amazing and I think that everyone will agree that the difference is well worth the change. I first tried this on a Sourdough Bread open faced crab and cheese melt under the broiler. After backing the tartar sauce, vinegar (Balsamic) Red Onion, asparagus, spinach and crab mixture I then just before serving cut the loaf into two sections and drizzled Lemon juice on one half and Lime juice on the other for comparison. The results were just what I thought and wanted!! Check it out and post some review results so I can confirm my Recipe, I will be interested in all reports. SMVRead More