Alan Wong’s Restaurant in Honolulu served me a wonderful Ginger Crusted Onaga, with miso sesame vinaigrette and organically grown Hamakua mushrooms and corn. The fish was cooked medium so it was very moist and tender. To die for!!! Yum!
In Tokyo, we enjoyed cooked and uncooked fish with sushi. We avoid raw fish now, though, because of the polluted water and parasites.
At home, these are two ways I prepare boneless, skinless salmon fillets:
With mayonnaise and panko crumbs. This is very tasty. The mayonnaise makes it very moist. In fact, I like to smear mayonnaise on chicken breasts, too! The panko crumbs provide a nice crunchy crust. (Season the fish/chicken before applying the mayo!)
With teriyaki marinade and chopped green onions. This is less fattening, but full of flavor (if you like sweetened soy sauce).
Do you have a favorite way to prepare fish?
P.S. Check out blogger Linda Starr’s post for today. She writes about how to cook Amberjack fish: