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Chef’s RECIPE@ホーム

Spiced saba with onions and peppers

Fish Filet

Main

Beer

Whisky with Soda

This is a tasty entree that goes well with rice. It is a good entree to share with the family and provides a well-rounded, one-pot meal. Substitute or add other veggies such as bean sprouts, tofu, mushrooms if you wish. Those who like spicy foods can choose a spicy curry powder, or add some chile shards to the dish.

Processed seafood used

AnitaAnita Lau

Anita Lau is a cookbook author, food writer, and critic with almost 32 years of culinary experience in Asia, as well as North America. She has appeared on Gordon Ramsay's Hell's Kitchen as a guest judge, and was also an International Producer on Netflix's The Final Table.

Servings
Serving 2
Cooking time
40 min
Total servings
Serving 2
Cooking time
40 min

Ingredients

Saba
1 filet
Red bell pepper, sliced
1
Green bell pepper, sliced
1
Onion, sliced
1
Flour
2 tbsp
Curry powder
3 tsp
Turmeric powder
3 tsp
Rice vinegar
2 tbsp
Dashi stock
100 ml
Cooking oil
3-4 tbsp
Salt to taste
Scallion
Garnish optional

Directions

  1. Mix together 2 tbsp flour with 1 tsp each of curry and turmeric powder.
  2. Use a paper towel to pat dry the saba after removing from packaging.
  3. Dust saba with mixture from step 1.
  4. Heat a pan with 3 tbsps oil. When hot, place saba (skin side down) into pan and cook for one to two minutes, or until skin is slightly brown. Turn and leave for 30-40 seconds, remove from pan and set aside.
  5. Add onions, red and green bell peppers to the pan to saute. Add the remaining 2 tsps of curry powder and turmeric powder, a pinch of salt, saute for 20 seconds. (You might need to use the remaining tbsp of oil if vegetables start to steam instead of saute).
  6. Add rice vinegar, dashi stock, mix well.
  7. Return the saba to the pan, turn heat to low, cover the saba with some of the vegetable mixture so it is enveloped with it.
  8. Simmer for about 2-3 minutes until flavor is combined.

Remarks

Best paring with Beer

Best paring with Whisky with Soda