Hamo (Pike Conger, Murene Japonaise) is a popular fish for Summer in Kansai, particularly in Kyoto. It’s a second rate fish for many, but in Japan, it’s considered a delicacy.
A modern way to prepare it is “aburi”. Aburi is bathed by flames. It’s between grilled and raw sashimi. See this for recipe :
Aburi-zushi (flamed)
A piece of hamo. It’s a long eel type fish, so the fishmonger opened it, took away the bones by making many parallele indentation :
That’s why it look as if it had rays.
When you cook the skin, it retracts and the fish slightly rolls on itself… OK, not a pro result. I’m working on it.
It is served simply with a little point of condiment. For instance….
Pasted umeboshi. Take one of those plums (dried and pickled), pit it and mash in a mortar. You can also buy some in tube like mustard and wasabi, which I also used, but really the whole plums are more polyvalent.
Really great… The grilled flavor and the sashimi sweetness, pinpointed by the fruity sourness of the plum.
That is SO cool! I can’t eat fish due to allergies…but YUM!
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