The long, tapering body and pointed tail have earned it the name 'cusk eel', though it is not related to eels. It does, however, have an affinity for eel sauce (aka, Kabayaki sauce) and in this recipe it is trimmed, skewered, and broiled like eel with delicious results.
The wasabi mango rice has a slight sweetness from the dried mango and only a gentle zing from the wasabi paste. You can add more if you really enjoy a good wasabi rush.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
Ingredients:
- 1 recipe Kabayaki Sauce (see Cook's Notes
- 1 1/2 lb boneless, skinless kingklip fillets
- Long, thin bamboo skewers
- 2 cups medium grain rice
- 3 1/2 cups water
- 1 1/2 tsp salt
- 1/4 cup chopped dried mango
- 1 Tbsp prepared wasabi paste (or more to taste)
- 2 sheets of lightly toasted sushi nori (optional)
Preparation:
Dry the fish well and check for bones by running your fingers up and down the 'seams' of the fillets. Cut each fillet lengthwise along the seams (more or less) into four long strips.
Thread each strip lengthwise onto 1 or 2 bamboo skewers. Brush the fish with the eel sauce and place in the refrigerator uncovered to dry the glaze (you can also dry the glaze with a small electric fan.) After 10 minutes, brush another layer on and allow to dry also.
While the glaze is drying, rinse the rice thoroughly and place in a lidded saucepan with the water, salt, and dried mango. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes.
When the rice is almost ready, heat the broiler on high heat. Place the skewers on a broiling pan and broil for just a few minutes until the fish flakes readily. (Note: Keep a close watch on the fish as it will cook very quickly)
To serve, mix the wasabi paste into the rice and divide between 4 plates. Sprinkle each serving with a half-sheet of the nori, if desired. Top with the broiled kingklip.
Makes 4 servings of Japanese Style Broiled Kingklip with Wasabi Mango Rice
Cook's Notes:- You can also use commercially prepared eel sauce, available in Asian markets. You'll need about 1/3 of a cup for this recipe.