Miso glazed fish
4 fillets of fish (any sea fish or firm white fish will do, like salmon, snapper, trout or bhetki)
2 tbsp vegetable oil
2 tbsp miso
1 tbsp sugar
1/2 tbsp rice vinegar
1/2 tsp ginger paste
1 tbsp soya sauce
1/2 tsp black pepper
1/2 tsp salt
Mix all the ingredients with the fish and marinate it for one hour in the fridge. Preheat your oven to 370°F/190°C. Line your baking sheet with parchment paper. Take the fish out of the marinade and place it on the baking sheet skin side up. Save the marinade to glaze the fish with later.
Bake the fish for 5 minutes. Then turn the broiler function on in your oven. Brush the rest of the marinade over the fish. Broil for 5 minutes or until the skin of the fish starts to caramelise. You can serve it with some spinach gomae and steamed rice.
2 bunches of spinach
For the sauce:
2 tbsp sesame
1 tbsp soya sauce
2 tsp sugar
1 tsp rice vinegar
1 tsp Mirin (optional)
Put the sesame seeds in a frying pan and dry toast them over low heat until light golden brown. Let it cool. Ground two thirds of the sesame seeds coarsely. Leave one third whole. Mix all the ingredients for the sauce.
Add the spinach to boiling water and cook for 30 to 40 seconds. Drain the spinach and put it on iced water immediately. This freezes the cooking process and helps to retain the vibrant green colour. Squeeze out the extra water. Roughly chop the spinach and mix the sauce with the spinach. This is a great side dish with any fish or meat.
Japanese souffle cheese cake
Unlike regular cheese cake, Japanese souffle cheese cake has a very light and fluffy texture. I love the texture of this cake. I had it in Tokyo and fell in love with it. Here is a very easy and foolproof recipe.
This will produce a 6 inch cake.
1/2 block Philadelphia cream cheese (100 gram)
2 tbsp butter
1/4 cup sour cream
1/2 cup milk
2+1/2 tbsp flour
1/4 cup sugar
1/2 cup milk
1 tsp vanilla extract
Preheat your oven to 320°F/160°C temperature. Butter the sides of a six inch wide spring form cake tin. Line the bottom with parchment paper. Take two layers of aluminium foil and wrap the cake tin. We will bake the cake in a water bath and this foil will prevent the batter from getting wet.
Make sure all the ingredients are at room temperature. Separate the egg yolks from the whites. First, beat the cream cheese, sour cream and butter together until smooth. Add one egg yolk at a time and mix well. Sift the flour and incorporate well with the cheese mixture. Now add the milk and vanilla extract and mix well. Strain the mixture to get rid of any lumps.
In a separate bowl beat the egg whites. Add the sugar a little at a time, until stiff peaks are formed. It will take about 3 to 4 minutes. Add one third of the egg white to the cheese mixture and mix it well. Add rest of the egg white and gently fold it in, so that you don't knock all the air out. Once its incorporated pour the batter in the cake tin.
Place the cake tin in a deep pan and pour hot water in the tin about 2 cm deep. Bake the cake for 10 minutes at 320°F/160°C. Now lower the temperature to 305°F/150°C and bake for another 50 to 60 minutes, until you insert a knife in to the cake and it comes out clean.
Once cooked through, take out of the oven and let it cool for 2 to 3 hours in the fridge. Once cooled, carefully remove the bottom and place the cake on your serving dish. Decorate with your favourite berries or jam.
Note: The secret of this cake is low and slow baking. Oven temperature varies from oven to oven. So adjust the temperature according to your oven.