Shime Saba
pwe...@my-deja.com
recipe ,found at http://members.tripod.com/~WrightPlace/caw-Japan26.html
By the way, there's a long, danish tradition for pickling heering in
brine, I think I will try one of those for sushi sometime.
Greetings,
Peter W,
Denmark
****
Shime Saba
Mackerel in Vinegared Dressing
1½ pounds Boston or Spanish GARNISH
mackerel, cleaned, scaled and ½ c namasu root (diakon)
filleted, but with skin left on 4 sprigs parsley
2 T salt 1 tsp finely grated, scraped
fresh
6 T rice vinegar, or substitute ginger root
¼ c mild white vinegar
¾ c cold water DIPPING SAUCE
1½ T sugar ½ c sambai-zu (see below)
--------------------------
* The recipes for sambai-zu and namasu can both be found in the Table
Index.
PREPARE AHEAD: A day ahead, sprinkle the fish on both sides with salt
and place the fillets in a deep glass, stainless-steel or enameled
baking dish large enough to hold them in one layer. Cover with plastic
wrap and refrigerate 8 hours or overnight. Then remove any remaining
bones with tweezers.
In a small bowl, combine the vinegar, water and sugar, and pour over
the fish. Marinate at room temperature for 15 minutes. Then place the
fish on a cutting board and slice the fish diagonally into ½-inch-wide
pieces.
TO SERVE: Divide the dish into 4 portions and arrange the slices side
by side on individual plates or in small soup bowls. Garnish each
portion with 2 tablespoons of namasu and a sprig of parsley. Sprinkle
each serving of fish evenly with grated ginger and accompany with
individual bowls of sambai-zu.
Shime saba will serve four as a first course, or it will serve two as a
main course for lunch.
Sambai-zu
Rice Vinegar and Soy Dipping Sauce
2½ T rice vinegar 2 tsp Japanese all-purpose soy
sauce
2½ T niban dashi* 1/8 tsp salt
4 tsp sugar MSG
--------------------------
*The recipe for niban dashi can be found in the Table Index.
TO PREPARE: Combine the rice vinegar, niban dashi, sugar, soy sauce and
salt in a 1-quart enameled or stainless-steel saucepan and sprinkle
lightly with MSG. Stirring constantly, bring the sauce to a boil,
uncovered, over high heat. Then immediately remove the pan from the
heat and set the sauce aside to cool to room temperature.
TO SERVE: Serve the sambai-zu in tiny individual cups or dishes, as a
dipping sauce for shime saba, kani kyuri ikomi, or kani sunomono.
(These recipes can all be found in the Table Index). Makes about ½ cup.
Sent via Deja.com http://www.deja.com/
Before you buy.
Shadroe
<pwe...@my-deja.com> wrote in message news:8ubtg3$ogh$1...@nnrp1.deja.com...
> Shime Saba? If it has a name, it can be found on the web. Here's a
> recipe ,found at http://members.tripod.com/~WrightPlace/caw-Japan26.html
>
> By the way, there's a long, danish tradition for pickling heering in
> brine, I think I will try one of those for sushi sometime.
>
> Greetings,
>
> Peter W,
> Denmark
>
Peter;
Thank you for the recipe!
Umm..I do have a somewhat related question.
In Denmark you have pickled herring..is it de-boned, or pickled
to the point where the bones are soft and eaten?
Shad
pwe...@my-deja.com
"Shadroe" <fi...@gill.net> wrote:
> Peter;
> Thank you for the recipe!
>
> Umm..I do have a somewhat related question.
> In Denmark you have pickled herring..is it de-boned, or pickled
> to the point where the bones are soft and eaten?
>
> Shad
Hi Shad,
The pickled heerings are salted whole, with guts and everything, for
some months. When ready, most of the bones are soft and edible.
Nowadays, these salted heerings are usually soaked (after being gutted
and cleaned off course) and marinated in a sweet, vinegar based
marinade (with allspice, bayleaf, raw onion and black pepper), but they
are fairly good - pretty strong and fishy, almost like anchovies -
straight from from the jar as well, in salads with apple and beetroot,
for example.
Incidentally, we - or maybe I should say I - often eat fried, fresh
heering as well, or fresh heering, first fried and then marinated in
the abovementioned marinade. Very good. I don't really find the bones
to be a problem, you'll get a few, but that is part of the charm of
Heering.
Peter W,
Denmark