Hoki seems to be living in NZ coasts and is rich in omega-3.
The fish produce a lot of eggs, which means eating Hoki is environmently sustainable:) Plus, the taste is soooooo yummy.
It looks like this:
I tried oven baked, bbq and Japanese style of "simmering in soy sauce, sugar & sake" (NI-ZAKANA).
NI-ZAKANA was the best (and the easiest) so far!
80cc water80cc sake
20cc soy sauce
20cc mirin
1TBS sugar
ginger
Boil the above in a pot
Place the fish and cover (OTOSHIBUTA)
8-12minutes
Done!!
Very good with Sapporo beer \(-^o^-)/
Wow yeah a fish recipe! I'll definitely try that when we get home. We used to buy those fish fillet from Aldi, usually breadcrumbs and panfry with very little oil. I thought they are lovely but I think somehow Glen got sick of them. Anyway, I must try them again.
ReplyDeleteNot many western people don't like fish do they? They think they like fish but not as much as we, asians do. I cook fish a lot lately but Alvi says it's fishy. It's NOT fishy!!! Tasty!!!
ReplyDeleteMaybe try this recipe with a lot of ginger for Western Glen, less ginger for you & Audrey;)