Halibut Aji Yaki

Andrew Zimmern

HOF NOTES: We think the cooking time is too long. No need to use 2 pans, we like to use one pan for the whole process. First brown the halibut flesh side down for about 3 minutes. Once the top has browned, turn the fish over, and after about a minute, remove the fish to a plate. Add the liquid mixture to the pan and reduce for 3 minutes. Return the fish to the pan, skin side down, and cook for another 2 minutes (depending on thickness of fish), while, basting the fish with the sauce.

Four 6-ounce pieces of halibut

1 teaspoon sesame seeds

2½ teaspoons peanut oil

1 pinch red chili flakes

2 teaspoons dashi powder (see note)

½ cup mirin

3 tablespoons naturally fermented soy sauce

1 tablespoon sugar

Season the fish with the peanut oil and sesame seeds.

 

Dissolve the dashi powder in 1/2 cup warm water. In a mixing bowl, combine the mirin, soy sauce, dashi mixture, red chili flakes and sugar.

 

Preheat a non-stick sauté pan over high heat. Brown the fish, about 3 to 4 minutes on each side.

 

Once the fish is browned, reserve to a plate.

 

Place the liquid mixture in a 3 or 4 quart sauce pan and bring to a boil. Reduce heat to a simmer and add fish back to the pan.

 

Place a small lid on top of the fish pieces and cook for 4 minutes at a simmer. Flip the halibut and cook for 4 minutes more.

 

Remove the halibut, and reserve to a plate. Continue to reduce the sauce at a simmer for an additional 5 minutes, or until thick and glazy.

 

Serve the halibut, pouring the glaze over the top, with sautéed veggies.

 

NOTE Dashi powder is available at many health food stores and at Asian markets.

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Original recipe

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