The weekend fish initiative continues apace. Last week was tuna steaks, which I made with a marinade glimpsed somewhere in a cooking forum. I’ve googled around trying to find it, but to no avail. So bless you, person who posted something approximately like this formula: combine 1 cup soy sauce, 2 tablespoons sesame oil, 2 teaspoons mirin, and the juice of one lime. Add grated ginger, chopped garlic, and red pepper flakes to taste. Marinate for 30 minutes to an hour. You could cook this ahi-style, but we both have a perverse preference that our tuna be either completely raw or completely cooked. I cooked these steaks in a blazing hot pan until they were flaky and had a nice crust on either side.
This week, I made baked trout with shiitakes, tomato, and ginger. It was very easy to put together, but I managed to screw it up by seriously oversalting. Perhaps the soy sauce we buy from Asian groceries in town is stouter than regular old Kikoman, but after I followed the directions to salt and pepper the filets and then add soy sauce, it was way, way, way, too salty. All the other reviewers loved it, though, so I’ll probably give it another shot and adjust accordingly.