Pan Glazed Fish with Citrus and Soy {50 Women In Food: #41 Elizabeth Andoh}
Mary of One Perfect Bite and some other women food bloggers (including myself) are blogging our way through the 50 Women Game Changers In Food published by Gourmet in May ’11. Some of the women on the list you will know, others you may not, but either way, this will be a great 50 week journey to learn more about these women that inspire the way we think about food today.
Please visit Mary at One Perfect Bite, Val at More Than Burnt Toast, Joanne at Eats Well With Others, Taryn at Have Kitchen Will Feed, Susan at The Spice Garden, Claudia at A Seasonal Cook In Turkey, Heather at Girlichef, Jeanette at Jeanette’s Healthy Living, Sue at The View From Great Island, Barbara at Moveable Feasts, Nancy at Picadillo, Mireya at My Healthy Eating Habits, Veronica at My Catholic Kitchen, Annie at Lovely Things, Claudia at Journey of an Italian Cook, Alyce at More Time at the Table, Amrita at Beetle’s Kitchen Escapades, Kathy at Bakeaway with Me, Martha at Simple Nourished Living, and Jill at Saucy Cooks for their tributes to these 50 women.
If you haven’t heard of Elizabeth Andoh, you are probably not the only one. But, she is a cooking superstar in Japan. Director and instructor at Taste of Culture, a culinary arts program in Japan, Elizabeth Andoh was born and raised in America. As an exchange student back in the 1960s, Andoh came to Japan from New York to pursue anthropology. She is also devoted to parsing and explaining the finer points of Japanese cuisine to the rest of the world, as a writer for Gourmet, cookbook author and culinary teacher in suburban Tokyo. Her comprehensive and well written cookbooks (and there are plenty of them!) bring her to this list of influential women.
When profiling Andoh, I decided to go with something simple – nice flavors, readily available.
Mis en Place
I served mine atop rice noodles in a chili vinaigrette sauce. The entire dish was simple yet flavorful, albeit I thought it would have even more flavor than it did.
Kitchen Notes:
- The sauce does not take very long to glaze, so if you have a thick cut piece of fish, then cook until it is almost done before adding the sauce for deglazing.
Adapted from Elizabeth Andoh. As written by Epicurious.
Ingredients
- 4 (4-ounce) pieces Spanish mackerel fillet, any bones removed
- 1 tablespoon fresh grapefruit juice
- 1 tablespoon fresh lime juice
- 2 tablespoons sake
- 3 tablespoons mirin (Japanese sweet rice wine)
- 3 tablespoons Japanese light soy sauce
- 1 tablespoon water
- 2 teaspoons sugar
- 2 teaspoons vegetable oil
- Garnish: lime slices
Directions
- Place fish in a flat-bottomed glass or ceramic dish just large enough to hold fillets in 1 layer. Stir together juices in a small bowl, then combine 1 tablespoon mixed juices with sake in another small bowl and pour over fillets. Marinate fish, covered, at room temperature, 10 minutes. Stir together mirin and 2 tablespoons soy sauce, then pour over fillets and marinate, covered, at room temperature, 5 minutes more (or in refrigerator up to 1 hour). Remove fish from marinade and pat dry. Discard marinade.
- Stir together water, sugar, and remaining tablespoon each mixed juices and soy sauce in a small bowl.
- Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté fillets, skin side down, until just crisp and golden brown, 1 to 2 minutes. Turn fillets over and sauté until browned, about 1 minute more. Add soy mixture to skillet and cook, swirling skillet occasionally, until sauce is reduced to a glaze and fillets are just cooked through, about 3 minutes. (If sauce reduces before fish is cooked through, swirl in 1 additional tablespoon water, repeating as necessary until fish is done.)
Notes
The sauce does not take very long to glaze, so if you have a thick cut piece of fish, then cook until it is almost done before adding the sauce for deglazing.
In the Spotlight: Elizabeth Andoh
Elizabeth Andoh’s formal culinary training was taken at the Yanagihara School of Traditional Japanese Cuisine, in Tokyo. In 1972 she began her own culinary arts program, A Taste of Culture, that combines spicy tidbits of food lore with practical tips and skill-building lessons on how to prepare Japanese food. Her programs are conducted in Japan (Tokyo & Osaka) and offer a unique opportunity for foreign residents and visitors from overseas to explore and enjoy Japan’s culture through its food. Read more on Elizabeth Andoh in her own words.
I love this simple and flavourful dish.
I do love the sound of this…the simplicity and the fabulous flavors!
I am loving these women and food posts. I’ve filed this recipe as it looks like one we will really enjoy.
What a great share. It sounds so easy and delicious. I really enjoyed learning about Elizabeth and the traditional approach to cooking.
Beautiful fish. Lovely post. Thanks!
What a gorgeous presentation. This sounds wonderful!!! The recipe and background information you put together for your readers is terrific. Have a wonderful weekend.Blessings…Mary
Ok, so your photo totally made me drool all over my keyboard! And the flavors! I have made a Sake glazed fish dish before, but never with all of the citrus.YUM!!! I am absolutely going to save this recipe. Thanks!
You picked a wonderful dish this time around. This would make a great Lent recipe also.
This is such a wonderful pick! I love the simplicity of this dish and yet it looks so delicious!
What a wonderful recipe and post about Elizabeth Andoh. I love fish dishes and look forward to trying this one.
Love fish and THIS recipe. It looks gorgeous and have saved the recipe. Thanks for sharing.
I like the marinades put together for this fish. For a person who’s not that into fish, interesting marinades like this make it appealing. I love Elizabeth’s style because it’s so simple.
I just found you thru (MBC) and love what I am seeing! I am looking forward to checking out your blog more and trying some of those lovely recipes!