Cooking with Chef Singh

Posted on Mar 09 2001

Steamed Onaga with Miso Cream Sauce

Make 4 Portions:

• 16 ounces Onaga fillet

• 12 pc scallops

• 2 dried konbu

• 2 ounce sake

• 4 Tbs Baby Onions, finely chopped

• 4 Tbs unsalted butter

• 12 ounces whipping cream

• 1 ounce miso

• 6 tsp lemon juice

• 1 tsp tobiko

• 1 pc grilled lemon wedge

• white pepper & salt to taste

Steamed vegetables: Asparagus, sweet Pease, baby zucchini, baby carrots, yellow squash.

Method: Place konbu in a pan with Onaga, sprinkle salt and sake. Wrap with saran wrap and steam for 12 to 15 minutes. Grill scallops separately.

Sauté round onion in butter until heated. Slowly stir in whipping cream, white pepper lemon juice and miso . Put the steamed Vegetables in middle of serving plate, Place steamed Onaga on perper vegetables.Pour miso cream sauce around the fish. Place scallops on sauce and garnish with tobiko and grilled lemon wedge.

Chef’s Cooking Tips: Fish to taste right, must swim three times- in water, in butter, and in wine.

It’s a jungle over there…

CUC cuts power in gov’t offices • Rota and Tinian offices are first to face disconnection; Saipan follows soon

Disclaimer: Comments are moderated. They will not appear immediately or even on the same day. Comments should be related to the topic. Off-topic comments would be deleted. Profanities are not allowed. Comments that are potentially libelous, inflammatory, or slanderous would be deleted.