That looks INSANELY good.
You did goooood! Do you have a recipe for the fritters?
What you call supper and what I call supper is from different sides of the tracks. I had KFC with BBQed french fries last night. Please shoot me.
Now your talkin! How'd you work the miso?Kinda hard to just spread it on the fish.You would just love the miso shelves of a Japanese supermarket; it's like the cheese section of a gourmet shop back home. They've got so many varieties to choose from. And they're all Goooood!
It is insanely good. I used Food & Wine's adaptation:http://www.foodandwine.com/recipes/black-cod-with-miso for the fish. NYD the miso is mixed with mirin and sake to loosen it up and the fish marinates in that mixture overnight or up to 3 days. I've been craving this dish since I had it at the Dallas Nobu a few years ago.Dani, the fritters are basically a potato latka (http://www.epicurious.com/recipes/food/views/Potato-Latkes-104406) but no onion or flour, instead I used edamame and panko bread crumbs as a binder. I also added some soy sauce but wasn't really satisfied with the flavor. I think next time I'll add some wasabi powder when I beat my eggs.I highly suggest if there's black cod available in your area, give it a try, it's a wonderful fish.
Mmmmm.....one of my favorite dishes! Looks excellente!
yum. wow. yum. wow
Thanks Sham! :) xoxoxo
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