(Picture coming!)
I made this last night for the hundredth time when my father was over for dinner. He ate the fish and scraped off all the sauce which I've decided means it must be really exotic tasting. He described it as "a little too tasty". Well, I promise you, that while it may not be a hit with the over 70 crowd, you will definitely like it (even sophisticated 70 year olds will appreciate it).
The recipe comes from the Breakaway Japanese Kitchen (must give credit to Gijsbert here, from whom I stole the cookbook and rather than ask for it back he bought himself a new one and I let me keep the old one). The recipe is actually a Hamachi Tataki recipe (seared yellowtail) but I always put it onto of broiled salmon or sea trout.
Here it is:
Serves 2
1 medium tomato
1 tbsp of soya sauce
1 tbsp of butter
2 tbsp olive oil
2 tbsp shallots, chopped (substitute scallions)
1 tbsp fresh ginger (I usually put in double that amount)
sea salt
fresh ground black pepper
Peel your tomato, either with a peeler or by placing the tomato in a boiling until the skin starts loosening and then peeling the skin off under cold water. Put the peeled tomato in a blender and add the soya sauce and blend. In a small pan, heat he butter and olive oil and then add the shallots and ginger and saute for 5 minutes. The shallots and ginger should get a little browned in the pan. Put your shallots and ginger into the blender with your tomato mixture and blend for just a few seconds. Simmer on very low heat for about 5 minutes. I like the reduce the sauce until there is almost no juice left- so that it's in between a sauce and a paste.
Spoon the sauce onto freshly broiled fish and enjoy!
