ARTIC CHAR RECIPES

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CHAR SIU RECIPE | JET TILA | FOOD NETWORK



Char Siu Recipe | Jet Tila | Food Network image

This is the classic red-cooked barbecued pork that’s a favorite in Chinese-American restaurants. It’s delicious on its own, but it's also used for dishes like fried rice, lo mein and pork buns. I always keep some frozen and ready. This is also a great dish to cook in the air fryer.

Provided by Jet Tila

Categories     main-dish

Total Time 9 hours 30 minutes

Cook Time 25 minutes

Yield Makes about 2 pounds pork

Number Of Ingredients 11

1/2 cup (120 milliliters) soy sauce
6 tablespoons (90 milliliters) hoisin sauce 
6 tablespoons (90 milliliters) ketchup  
1/3 cup (80 milliliters) Chinese oyster sauce 
1/2 cup (120 milliliters) honey 
1/4 cup (50 grams) granulated sugar 
2 tablespoons (30 milliliters) sherry 
1 tablespoon grated fresh ginger  
1/2 teaspoon Chinese five-spice powder  
2 drops red food coloring, optional  
2 pounds (900 grams) pork butt 

Steps:

  • To make the marinade, stir the soy sauce, hoisin sauce, ketchup, oyster sauce, 1/4 cup of the honey, the sugar, sherry, ginger, five-spice powder and food coloring if using together in a large bowl.  Set aside.
  • Cut the pork into strips 6 inches long and 3 inches wide. Place the strips flat in a shallow baking dish. Pour the marinade over the pork strips and refrigerate 8 hours or overnight. 
  • When ready to roast the pork, position one rack to the lowest part of the oven and another rack about 5 inches above it. Preheat the oven to 350 degrees F (175 degrees C).   
  • Drain the pork; place the marinade in a small saucepan. Bring to a rolling boil. Remove from the heat and stir in the remaining 1/4 cup honey. 
  • Place a shallow roasting pan on the bottom rack of the oven and fill the pan about three-quarters full with water. Carefully place the pork strips on the oven rack above the roasting pan so all sides of the pork strips are exposed to heat and all are over the pan to catch drips.  
  • Roast the pork for 30 minutes. Baste the pork strips with the honey mixture and roast for 15 minutes and baste again. Roast until the pork strips are crisp and golden brown, about 10 minutes longer.  
  • Remove the pork from the oven and let cool. To serve, slice the strips across into 1/2-inch strips and smother with reserved sauce.  

MISO-GLAZED FISH RECIPE - NYT COOKING



Miso-Glazed Fish Recipe - NYT Cooking image

Most recipes for miso-glazed fish are for salmon, because fatty fish are well suited for this preparation and salmon is particularly delicious. Nobu Matsuhisa is known for his miso-marinated black cod, which he marinates for two to three days. I can’t imagine finding fish fresh enough to marinate for that long, so in my recipe I marinate the fish for a few hours before broiling and then finishing, if necessary, in the oven. The marinade is based on the Matsuhisa recipe, but I’ve reduced the sugar considerably.

Provided by Martha Rose Shulman

Total Time 3 hours 30 minutes

Yield 4 servings

Number Of Ingredients 6

1/4 cup mirin
1/4 cup sake
3 tablespoons white or yellow miso paste
1 tablespoon sugar
2 teaspoons dark sesame oil
4 salmon, trout, Arctic char, mahi mahi or black cod fillets, about 6 ounces each

Steps:

  • Combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium heat without letting the mixture boil until the sugar has dissolved. Remove from the heat and whisk in the sesame oil. Allow to cool. Transfer to a wide glass or stainless steel bowl or baking dish.
  • Pat the fish fillets dry and brush or rub on both sides with the marinade, then place them in the baking dish and turn them over a few times in the marinade remaining in the dish. Cover with plastic wrap and marinate for 2 to 3 hours, or for up to a day.
  • Light the broiler or prepare a grill. Line a sheet pan with foil and oil the foil. Tap each fillet against the sides of the bowl or dish so excess marinade will slide off. Place skin side up on the baking sheet if broiling.
  • Place the fish skin side down on the grill, or skin side up under the broiler, about 6 inches from the heat. Broil or grill for 2 to 3 minutes on each side, until the surface browns and blackens in spots. If necessary (this will depend on the thickness of the fillets) finish in a 400-degree oven, for about 5 minutes, until the fish is opaque and can be pulled apart easily with a fork.

Nutrition Facts : @context http//schema.org, Calories 450, UnsaturatedFatContent 15 grams, CarbohydrateContent 8 grams, FatContent 26 grams, FiberContent 1 gram, ProteinContent 36 grams, SaturatedFatContent 6 grams, SodiumContent 576 milligrams, SugarContent 4 grams

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