Sunday, April 22, 2012

Broiled Sanma w/ Paleo Ponzu Sauce

Hey everyone, I haven't updated or kept up with my blog for a while. School, work and life has been keeping me on my tippy toes! With that said, I haven't been able to experiment much in the kitchen, which now, after saying it, is sort of making me sad... BUT on a brighter note, I am doing wonderful in school, work is exciting, life is colorful, so now I just need to squeeze in some personal kitchen time, then I'm pretty sure this is about as perfect as it gets!

Today, I am making a tried and true Boiled Sanma (Pike Mackerel) with a Paleo Ponzu Sauce. A very easy recipe that I really enjoy! So lets not delay this any longer, nothing makes a person smile more than a delicious meal!

Sanma (Pike Mackerel)                     2-4 Pike Mackerel (Depending on hunger level)
Sea Salt                                                       2 tsp
Fresh Ginger                                                Small Piece
Green Onion                                                1-2 Springs
White Balsamic Vinegar                                2 tsp
Apple Cider Vinegar                                        2 tsp
Coconut Amino                                                 1 tsp

1. Dress the sanma (defrost, gut, clean) and pat it dry with some paper towels and set your oven to broil
2. Sprinkle some sea salt on the inside of the sanma to your personal savory preference
3. Set an oven safe cooling rack inside a lined cookie sheet/pan and lightly coat the cooling rack with your choice of oil (I use olive oil for ease, KG butter, coconut oil, lard, tallow all work well)
4. Lightly oil the outside of the sanma and sprinkle a little bit of sea salt over them
5. Put the sanma on the previously prepared cookie sheet
6. Put the sanma in the oven and let it broil for 7 minutes per side, flipping them carefully.
Sauce: (Prep the sauce while the fish is in the oven)
1. Grate about 1 tsp of fresh ginger
2. Finely dice a tsp of so worth of green onion
3. Mix white balsamic vinegar, apple cider vinegar, and coconut aminos together in a sauce plate
4. Add the freshly grated ginger and diced green onion to the vinaigrette and mix thoroughly.

After the fish is cooked, remove it from teh oven and let it sit for a few minutes to allow the skin to crisp. Lets chow! ;)


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