This Tai Aburi recipe features a rich and savory miso glaze that perfectly complements the seared red snapper. The combination of the crispy skin, tender flesh, and umami-packed glaze is a match made in heaven. Here's how to make it: Ingredients: - 2 red snapper fillets - 2 tablespoons white miso paste - 1 tablespoon mirin - 1 tablespoon sake - 1 tablespoon sugar - Vegetable oil for searing Instructions: 1. In a small bowl, whisk together the white miso paste, mirin, sake, and sugar until well combined. 2. Pat the red snapper fillets dry with paper towels. Score the skin with a sharp knife, making shallow diagonal cuts. 3. Heat a tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Place the red snapper fillets skin-side down in the skillet. Cook for 3-4 minutes, until the skin is crispy and golden brown. 4. Carefully flip the fillets and cook for another 2-3 minutes, until the flesh is opaque and flakes easily with a fork. 5. Remove the fillets from th... Leer más
