japanese-style acqua pazza
- Serves: 2
- Calories: 330 kcal
- Total Time: 3 h 20 m
- Prep: 3 h 5 m
- Cook: 15 m
- Japanese: Wafu akua-pattsutsa
- u.s.
- metric
ingredients:
- 2 pieces raw sea bream
- 5 1/4 ounces short-neck clams
- 10 small cherry tomatoes
- 2 garlic cloves
- 1 tablespoon olive oil
- a little salt
- 1/2 cup sake
- 1/4 cup sea tangle soup stock
- suitable amount Italian parsley or parsley (optional)
step 1:
Sprinkle the salt over the raw sea bream and let stand for 10 minutes. Wipe them with a paper towel. Soak the short-neck clams in salted water (1 tablespoon / cup concentration) in a bowl, and let stand for 3 hours to allow them to expel sand and dirt. Drain them in a colander. Rinse them for about 30 seconds under running water.
step 2:
Chop the garlic cloves. Chop the Italian parsley or parsley (optional).
step 3:
Put the olive oil in a frying pan over a low flame and sear the garlic for a couple of minutes. Add the raw sea bream and saute for about 3 minutes on each side on medium heat.
step 4:
Add the short-neck clams, small cherry tomatoes, sake and sea tangle soup stock. Cover and cook on medium heat for 10 minutes.
comment:
You can cook this dish easily in the frying pan. The only seasoning needed is salt sprinkled over the fish before cooking. This gives it a very unusual taste. Because it is very delicious, please enjoy this Japanese-Style Acqua Pazza.
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