The bustling pedestrian pathways that etch the Rock of Bral are known for their prodigious offerings of finger foods. One such treat that garners all the accolades from the "locals" is a dish called the Tears of Selûne, a spicy, spit-roasted crispy fish, which came into fashion as a quick, crunchy snack that you can eat off a stick. Typically made with a firm white fish, like sea bass, the secret weapon of these delicacies is said to be the seasoning—a tantalizing mix of paprika, soy sauce, and sesame seeds. Today, you can sample these crispy treats throughout the Rock of Bral. Some street chefs fry them in a skillet, though connoisseurs insist the open flame yields the best texture. Whichever way you cook them, these fish skewers are best served with a starchy base, such as warm rice, to help all the delectable textures and savory flavors go down just right.
Tears of Selûne
RecipeHFFotMp. 482014
Raw data
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"name": "Tears of Selûne",
"page": 48,
"type": "The Rock of Bral",
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"The bustling pedestrian pathways that etch the Rock of Bral are known for their prodigious offerings of finger foods. One such treat that garners all the accolades from the \"locals\" is a dish called the Tears of Selûne, a spicy, spit-roasted crispy fish, which came into fashion as a quick, crunchy snack that you can eat off a stick. Typically made with a firm white fish, like sea bass, the secret weapon of these delicacies is said to be the seasoning—a tantalizing mix of paprika, soy sauce, and sesame seeds. Today, you can sample these crispy treats throughout the Rock of Bral. Some street chefs fry them in a skillet, though connoisseurs insist the open flame yields the best texture. Whichever way you cook them, these fish skewers are best served with a starchy base, such as warm rice, to help all the delectable textures and savory flavors go down just right."
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"ingredients": [
{
"type": "ingredient",
"entry": "{=amount1/v} cup mirin",
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{
"type": "ingredient",
"entry": "{=amount1/v} tablespoons sake",
"amount1": 3
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{
"type": "ingredient",
"entry": "{=amount1/v} tablespoons soy sauce",
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{
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"entry": "{=amount1/v} tablespoons granulated sugar",
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{
"type": "ingredient",
"entry": "{=amount1/v} teaspoon smoked paprika (optional)",
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"type": "ingredient",
"entry": "{=amount1/v} pounds firm white fish fillets (such as sea bass), cut into roughly 1-inch cubes",
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"type": "ingredient",
"entry": "{=amount1/v} tablespoons neutral oil",
"amount1": 2
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"Hot freshly cooked rice for serving",
{
"type": "ingredient",
"entry": "{=amount1/v} large scallion (white and light green parts), thinly sliced",
"amount1": 1
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"entry": "{=amount1/v} tablespoon sesame seeds, lightly toasted ({@recipe Sour Cream-Walnut Cake|HFFotM|see Cook's Note, this page}) and cooled",
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"instructions": [
"In a medium skillet over medium heat, combine the mirin, sake, soy sauce, sugar, and paprika (if using) and bring to a steamy simmer, swirling the skillet to dissolve the sugar. Once a few bubbles form around the edges, continue simmering, swirling the pan occasionally, until tight, glossy, foamy bubbles cover most of the surface, about 5½ minutes. Remove from the heat and let the mixture cool until just warm and thickened to the consistency of a loose glaze, 5 to 6 minutes.",
"Preheat the grill to medium-high.",
"Thread the cubed fish onto metal or pre-soaked bamboo skewers. Drizzle with oil and gently turn to coat. Once the grill is hot, cook the fish skewers until cooked through and lightly charred, 6 to 8 minutes, turning them over halfway through cooking. Just before removing the fish from the grill, gently brush it all over with the glaze.",
"Spoon a portion of rice onto each of four serving plates or bowls. Arrange the fish skewers over the rice, then sprinkle each portion with the scallions and sesame seeds. Serve immediately."
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"Hot freshly cooked rice for serving",
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