A taste that goes well with rice! Two easy and delicious fish recipes that you'll want to add to your repertoire

Hello. I am Ayumi Nakaganji, a chef.

It's the season when soft, glossy white rice is delicious, and you can't help but want to indulge yourself by saying, "It's okay to eat too much."

This time, we will introduce two fish recipes that go well with white rice.

This is also recommended for anyone looking to expand their repertoire of fish dishes.

1: Moist grilled fish with a spicy kick that will make you want to eat rice! "Yuzu pepper marinated yellowtail in oil"

As we tidy up our fridge towards the end of the year, we tend to find a lot of yuzu kosho (cooked with citron). We can't possibly use it all up just as a "hot pot seasoning," so this time we'll use it as a seasoning.

This time I used yellowtail, but I also recommend mackerel, which is very fatty and delicious at this time of year. If you buy fish when it's cheap and marinate it, it will still be delicious after 2 or 3 days. Chicken wings and thighs are also recommended.

By soaking it in oil, the flesh becomes soft and fluffy, and the spicy flavor makes it perfect as a snack with alcohol.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Yellowtail (mackerel, sea bream, etc. are also acceptable) - 2 slices (200g)
Yuzu pepper・・・1 to 2 teaspoons
Garlic (grated)・・・1 tsp
Olive oil...2 tablespoons
Salt...a little
Lotus root (sliced)・・・4 pieces

<How to make>

(1) Sprinkle salt on the surface of the fish and leave it for 10 minutes. Remove any excess water with paper towels.

(2) Place the yuzu kosho, garlic, and olive oil in a zippered storage bag and gently rub the bag with your hands. Add the fish and mix well, remove all the air and seal.

(3) Place in the refrigerator and leave for 1-2 hours (up to 3 days) to allow the flavors to blend.

(4) Brush the lotus root with the oil it was soaked in and grill it together with the fish on a fish grill.

The salt content of yuzu kosho varies, so this time I'm introducing the amount of yuzu kosho that I use at home. Please adjust the amount to taste.

It's just yuzu season, so I added some yuzu peel that I received as a gift. If you have some at home, please give it a try.

2: The light and fluffy white fish and rich sauce go perfectly with rice! "Grilled Cod with Oyster Butter"

Cod is becoming more and more delicious in this coming season. It is a fish with a mild flavor, so a strong sauce goes well with rice.

I recommend using a little more white pepper. Great for bento lunches.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Fresh cod・・・200g
Asparagus...2 stalks
Salt...appropriate amount
Flour...appropriate amount
White pepper... appropriate amount
Olive oil...1/2 tablespoon
Butter...15g
A Soy sauce・・・1/2 tablespoon
A Sake・・・1 tablespoon
A Oyster sauce・・・1/2 tablespoon
A Mirin・・・2 teaspoons

<How to make>

(1) Sprinkle salt on the surface of the cod and leave it for 10 minutes, then wipe off the excess water with paper towels. Season with white pepper and sprinkle flour on the surface. Cut the asparagus to bite-sized pieces. Mix A together.

(2) Heat olive oil in a frying pan over medium heat, then place the cod skin-side down. When one side is browned, flip it over.

(3) Once the cod and asparagus are cooked, place them on a plate. Set the frying pan aside.

(4) Add butter to the frying pan (3). Heat over medium heat until melted, then add A. Remove any burnt bits from the frying pan with a spatula and simmer together until reduced. When it thickens, pour it over the cod.

Oyster butter sauce can be used in a variety of ways, so please try it in other recipes. It's also delicious mixed into stir-fried lotus root.

It's very easy to make, so please give it a try. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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