Sake glaze
Photography Photography by Nick Tresidder.
INGREDIENTS
4 tablespoons cooking sake
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons castor sugar
2 tablespoons peanut oil
6 x 150 gram pieces snapper, skin on
METHOD
Put the sake, mirin, soy and sugar in a small pot and stir over a low heat to dissolve the sugar. Set aside. Heat the oil in a large heavy based sauté pan. A non stick surface will ensure the fish does not stick. Season the fish then place skin side down in the pan and cook until the skin is crispy and golden. Carefully remove the fish
from the pan to a plate.
Wipe out any excess oil leaving a thin coating on the base. Tip in the glaze and place the fish back in flesh side down. Finish cooking the fish, basting with the glaze, being careful not to catch and burn the glaze.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.