I love Asian flavors, but I don’t often cook with them. My comfort zone is more in the heavy cream and butter zone of the kitchen. But I love it when a cookbook inspires me to get out of my saucy French habits, and play around with more exotic flavors. It’s really about letting go of my fear of embarrassment that I won’t be able to find the lemongrass or the seaweed shreds in the produce aisle.
When I went to BlogHer Food this summer, I went to a wonderful party on the last night that was organized by a trifecta of amazing food bloggers: Jaden from the Steamy Kitchen, Elise from SimplyRecipes, and Ree from the Pioneer Woman. These women are my inspiration, the golden standard of food blogging. I would have been content to simply sit next to them on a bus, but the party was a dream come true: intimate with great music and decadent food everywhere. And when the guests walked out, each received a foodie dream swag bag. Tucked into said swag bag was a postcard to receive a copy of Jaden’s The Steamy Kitchen Cookbook.
- In a small saucepot over medium high heat, stir together the Kabayaki Sauce ingredients. When the sauce begins to bubble, immediately turn the heat to low and let it simmer for 4 to 5 minutes, until thick enough to coat the back of a spoon. Be careful, as the sauce can easily thicken too much, and you’ll end up with caramel! If it becomes too thick, whisk in a tablespoon of water at a time.
- Set a large frying pan over high heat. When the pan is very hot, add the oil and swirl to coat pan. Lay the fish fillets in the pan, not touching each other. Fry for 2 minutes until the bottoms are browned. Brush the Kabayaki Sauce glaze on the fillets. Flip the fish over and brush the top of the other side. Fry for another minute or two, until the fish flakes easily and is cooled through.
- Serve the fish over rice and pour additional Kabayaki Sauce over the fish. Top with seaweed shreds and green onions.