Yuzu Paste Recipes

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Chile Fish with Yuzu Paste Recipe

Chile Fish with Yuzu Paste

03.20.12 by Jackie

You may have noticed that I eat (and thus am posting) a lot more fish than before. That's because I just found a new seafood market right on Tully road, in San Jose. The fishmonger always surprises me with his freshest catch. My most recent purchase was a couple of beautiful halibut steaks. Halibut is a very delicate fish so I had to use ingredients that accentuate without overpowering. First, I cleaned and rinsed the fish in lemony, salted water. The marinade time was fairly brief and contained the bare minimum: chile, onion and yuzu paste.

I pan-fried the halibut steaks, to which I added fried chiles and onions as garnish. It’s always nice to give hints of what flavors are in the dish. The reason I used a generous amount of jalapeno chile is to prevent the fish from being tanh ("fishy" in Vietnamese). Maman used to say that there are two rules for making a good seafood dish: the fresher the product, the better it will taste and chile can be used to mask any unpleasant odor.


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