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Before you jump to Simmered Amberjack and Daikon Radish recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.
Until fairly recently any individual who indicated concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. This needs to happen soon and living in approaches more friendly to the environment should become a goal for every individual family. The kitchen is a good place to begin saving energy by going a lot more green.
Changing light bulbs is definitely as good an area to begin with as any. Of course you shouldn’t confine this to merely the kitchen. The usual light bulbs are the incandescent style, which really should be replaced with compact fluorescent lightbulbs, which save energy. These bulbs are usually energy-efficient which means electricity consumption is actually lower, and, although they cost a bit more to buy, will outlast an incandescent light ten times over. One of the pluses is that for every one of these lightbulbs used, it ensures that approximately ten normal lightbulbs less will end up at a landfill site. Along with different light bulbs, you have to learn to leave the lights off when they are not needed. The kitchen lights specifically are often left on the whole day, just because the family tends to spend a lot of time there. This also happens in the rest of the house, but we have been trying to save money in the kitchen. Try keeping the lights off unless you absolutely need them, and notice how much electricity you can save.
As you can see, there are many little elements that you can do to save energy, and save money, in the kitchen alone. Efficient living is actually something we can all do, without difficulty. Mostly, all it takes is a little common sense.
We hope you got insight from reading it, now let’s go back to simmered amberjack and daikon radish recipe. To make simmered amberjack and daikon radish you only need 10 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Simmered Amberjack and Daikon Radish:
- Get 3 of pieces Amberjack filets.
- You need 1 of Salt.
- Prepare 1 of Water used to rinse the rice.
- Prepare 1 piece of Thinly sliced ginger.
- Prepare 1 of Finely julienned ginger.
- Use 1 of Mitsuba.
- Prepare 1 of A [300 ml dashi stock, 100 ml sake, 50 ml mirin, 50 ml soy sauce, 2 tbsp sugar].
- Provide 1 of B [100 ml sake, 2 tbsp mirin, 2 tbsp soy sauce, 1 tbsp sugar].
- Use 1 cup of [2 tbsp mirin].
- Provide 7 slice of of Daikon radish, each 2 cm thick.
Steps to make Simmered Amberjack and Daikon Radish:
- Cut the fish fillets into 2 to 3 pieces, sprinkle with salt, and leave for 30 minutes. Sprinkle with boiling water, then wash carefully in cold water. I didn't use the ara (head and bones) of the amberjack this time. If you are using them, treat them in the same way as the fish fillets..
- Slice the daikon radish about 2 cm thick. Peel, and shave off the sharp edges. (Using a vegetable peeler makes this easy.) Put the daikon radish slices in a pan, cover with water used to rinse the rice with, and boil on medium heat for 15 minutes. Rinse the parboiled daikon radish in lukewarm water, drain, and pat dry with kitchen paper..
- Put the A. ingredients and the thinly sliced ginger in a pan and bring to a boil. Put in the amberjack pieces, and simmer for 15 minutes (if you are using the head and bones, boil for 15 minutes before the you boil the fillets (30 min total)..
- Add the B. ingredients, and coat the fish with the broth..
- Add the daikon radish and simmer over low heat for 30 minutes. When the daikon radish turns a light caramel color add the C ingredient, and simmer for a little bit longer on high heat..
- Transfer to serving plates, garnish with ginger and mitsuba, and it's done..
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