Ingredients

Miso Cured Aji

• 4 12 inch by 12 inch cheesecloth sheets
• 4x6 ounce Aji filet or mackerel, skin on (substitute salmon or snapper)
• 1 cup shiro miso (fermented soy bean paste)
• 2 tablespoons Japanese or Chinese hot mustard powder
• 1/4 cup sugar

Yellow Carrot Citrus Reduction

• 4 yellow carrots (can substitute with regular carrots)
• 1 large yellow beet
• 1 medium sized onion
• 2 cups fish stock or dashi or chicken stock
• 2 tablespoons white soy or shoyu soy
• 2 tablespoons sugar
• 2 tablespoons lemon juice or yuzu juice
• 1 cup mango juice

White Peach

• 8 ounces cooked Jasmine or sushi rice
• 1/2 cup sake
• 1 cup peach nectar
• 1/4 cup inger, minced
• 2 stalks lemon grass, roughly hacked with back of knife
• 2 star anise
• 2 cloves
• 2 tablespoons cilantro, chopped finely
• 2 tablespoons scallion, chopped finely
• 2 large white peaches

Description

Miso Cured Aji, Poached White Peaches With A Yellow Carrot Yuzu Glaze - A Recipe From Food Network Canada. NOTE: Each Recipe Is Part Of A 5 Course Tasting Menu, Therefore Servings Sizes May Vary.

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