Sake glaze
Photography by 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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!